MICROFLORA OF BUTTER 



127 



known as rancidity, it is probable that they are only forerunners 

 of this principal defect. 



The dairies can easily control the keeping qualities of the 

 butter which they produce, and thus of any possible defects, by 

 making a practice of keeping samples of the freshly worked 

 product in small jars at about 8 to 14 C., and tasting these after 

 a week and a fortnight. 



