BUTTER MAKING 



57 



The first experiment in the culture of "butter 

 bacilli" was made from a specimen of milk which came 

 from South Africa and was exhibited at the World's 

 Fair in Chicago in 1893. 



This was named from the scientist who introduced 

 the culture, "Conn's Bacillus No. 41." 



Now there are other varie- 

 ties which are cultivated for 

 the purpose. 



The butter of different 

 countries varies much like 

 that of different dairies in the 

 same country. Now, any de- ** 

 sired flavor may be obtained 

 if a pure culture of the proper 

 bacterium is used and the 

 conditions of manufacture are 

 understood and carried out. 



The culture introduced into 

 the cream is known in the F1 s-_ 34. 

 United States as a "starter." 



There are different meth- 

 ods of using the starter, but one in common use may 

 be outlined thus : "The pure culture is added to a 

 small portion of Pasteurized milk and allowed to 

 grow. At the right time and temperature a certain 

 amount of this 'starter' is added to the Pasteurized 

 cream." All the .factors of success are kept under 

 control ; nothing is left to chance. The extreme meas- 



Is Cultivated and Sold 



to Butter Makers. 



(After Conn.) 



"Starters' 



