No. 4.] USE OF PURE CULTURES. 177 



from fresh to that which has been in storage a long time. 

 It lost in this case a little less than three points in four 

 months, on an average. The pasteurized kept its flavor 

 slightly better. The lactic ferment gave an average score 

 of 45.4. That is a little lower than the others. In experi- 

 ments in Wisconsin, in unpasteurized cream the flavor was 

 two points better than in the pasteurized cream, with the 

 same culture. 



Down stairs tliere are five packages of butter that I made 

 on Monday before coming to this meeting, from five lots of 

 cream as nearly identical as we could get them. The cream 

 was cooled ])efore separating for ripening. One w^as pas- 

 teurized B. 41, one the lactic ferment, one Boston butter 

 culture, one ripened naturally and one was made from fresh 

 cream separated that morning and put right through the 

 churn. Here are the scores that your expert judges have 

 placed on these butters. I liope, if any one is interested, 

 that they will take the pains to taste them, and see if they 

 can taste any difierence in flavor. 



No. 1, Boston butter culture; scores 3(3 by Mr. Harris 

 and 38 by Mr. Douglass. There is a difierence in the 

 judges. 



No. 2, ripened naturally ; scores 36 and 37. 



No. 3, that is the sweet cream; scores 38^. We would 

 hardly expect that. 



No. 4, the pasteurized B. 41 ; scores 37. 



No. 5, the lactic ferment; scores 36 by Mr. Harris and 

 39 l)y Mr. Douglass. 



I want to say that Mr. Harris found much fault with the 

 way that butter was put up. I had just learned that the 

 Wisconsin people had used a new kind of wrappers, and I 

 put them on my butter, and as a result the butter has more 

 of the flavor of the w^rapper than of the culture. That is 

 what i\Ir. Harris says. I doubt if you could tell it ; I cannot. 

 It is a fact that the sweet-cream butter has now a better fla- 

 vor tlian the other samples, because it had no acid to act on 

 the oils of the wrapper and extract the flavors to itself. 



Question. "\Yliat are the wrappers made of ? 



Professor Cooley. The wrappers are of wood, — ash, 

 I think. 



