56 HOUSEHOLD BACTERIOLOGY 



This flavor production is a true process of fermen- 

 tation or decomposition and like any other must be 

 stopped at just the right time or results most undesir- 

 able will be obtained. 



The skilled butter maker knows how careful she 

 must be with dairy floor and shelves, milk pans, skim- 

 mer and churn as well as with the milk, the time of 

 skimming, the temperature 

 and age of the cream, etc. 

 From milk kept in some 

 dairies it is impossible to 

 make good butter the 

 wrong kind of bacteria are 

 there. This is usually the 

 result of uncleanness 

 somewhere, it may be out- 

 Fig. ss. A Bacterium wiiich side the dairy or it may be 



Ma.es Goodasting But- 



This natural process of 



cream ripening may do for the small home dairy where 

 all milk and its care can be under constant supervision ; 

 but in the public creamery, which receives milk from 

 many breeds of cows under varying conditions, such 

 chance ripening would lead to failures and much 

 financial loss. 



June Flavor When a pink or a rose is found to have a peculiar 

 fragrance, color, or shape, or to keep longer than 

 others, and this is perpetuated by cultivation, why not 

 a certain "J une flavor" bacterium? This is just what 

 is done. Fig. 34. 



