No. 4.] USE OF PUKE CULTURES. 175 



going table refers to separator cream, ripened forty-eight 

 hours. Hansen's lactic ferment did not enter into the com- 

 parisons generally and the experimenters did not feel war- 

 ranted in drawing conclusions from their meagre results 

 with that culture. I should like to state that in tlie four or 

 five tests made the average score was 45.4 for the fresh ])ut- 

 ter from lactic ferment, slightly below either of the others. 

 Lactic ferment 1)utter received a higher score by a full point 

 when used in unpasteurized cream than in cream that had 

 been pasteurized. 



The experimenters drew the following conclusions from 

 their test;? : — 



1. Cultures of Conn's B. 41 did not improve the flavor 

 of butter either from separator cream or gathered cream. 

 On the contrary, there was a perceptible difi'erence in favor 

 of natural ripening. 



2. With separator cream butter in cold storage, that 

 made with B. 41 deteriorated less than did normal butter ; 

 and although the latter scored considerably higher when 

 fresh, it scored slightly lower when taken from storage. 



3. From gathered cream the pure culture had no advan- 

 tage over natural ripening in the keeping quality of its 

 butter. 



4. There was little difference in the uniformity of B. 41 

 and natural ripening, what there was being in favor of the 

 latter. 



5. In special experiment to test the assertion that B. 41 

 retards souring, the contrary was observed; i. e., it was 

 more acid than normal cream under identical conditions. 



6. These conclusions do not agree with the results that 

 have l)een generally reported where B. 41 has been used for 

 cream ripening. This may be attrilnited in part to close 

 attention to the details of manufacture rather than to the 

 use of a starter. 



The B. 41 was used in unpasteurized cream, as is recom- 

 mended — not in pasteurized, as is the common practice 

 with other cultures. 



In the brief time at our disposal last winter, in the 

 Massachusetts Dairy School at Amherst, I carried out (with 



