176 BOARD OF AGRICULTURE. [Pub. Doc. 



Mr. Michels, our butter-maker) a single careful test to 

 determine the flavors of butter from B. 41, lactic ferment, 

 natural ripening and a bacillus separated hy one of our 

 own men. In our own test almost identical conditions 

 prevailed : 47 pounds of cream in each lot, ripened at 

 62° F. ; .38 per cent acidity in each case ; churned at 

 56° F. ; washed once ; salted | ounce to pound ; fourteen 

 minutes for churning ; and 14 pounds ])utter, net. The 

 butter was scored by A. Belknap of Boston and H. B. 

 Gurler of De Kolb, 111., with the following results : Bel- 

 knap ranked B. 41 best, the others about the same ; Gurler 

 ranked B. 41 poorest, the others the same ; Mr. Michels, 

 Professor Brooks and myself agreed with Belknap in pre- 

 ferring B. 41, though the difierence was slight. 



Many practical l^utter-makers are taking up the use of 

 one or the other of these cultures for ripening cream, and 

 they come to rely on them with a good deal of contidence 

 when the merits of the cultures have been thoroughly tried. 

 A practical creameryman from Wisconsin, who is unusually 

 successful in obtaining a high price for his products, told 

 me he would just as soon try to get along without color as 

 without B. 41. His brother manages a cheese factory 

 twelve miles away, and has sometimes driven the distance 

 to secure a starter from the pure culture of the creamery, 

 when for some reason his own had failed. 



The testimony of the most progressive manufacturers of 

 dairy products leads us to the opinion that pure cultures 

 will become a valuable adjunct to the manufacture of 

 choice articles. I believe that the cultures have come to 

 stay, arid hope that we shall hear of further tests relative 

 to their value in the near future. 



Question. Why do we get a better flavor of butter in 

 June than in December? 



Professor Cooley. I suppose it is because December 

 bacteria are diflferent from June bacteria. 



Mr. Grinnell. Does storing cause any change in the 

 butter? 



Professor Cooley. Certainly there is a change in butter 



