95a 



CREAMERY BUTTER MAKING 



frequently as many of the taint producing organisms 

 present as of the lactic acid kind. But by adding a 

 reasonable amount of starter to such cream, the lactic 

 acid bacteria will so far outnumber the others that a good 

 flavor may be expected. 



In order to better understand how the addition of a 

 good starter will increase the fighting force of lactic acid 

 bacteria in cream, we have represented in the accom- 

 panying illustration the relative number of good and bad 

 bacteria present in a given sample of cream just before 

 and just after the addition of starter. 



. ^ • o 



o o 

 o • 



o o 

 o 



o 



o o 



loo 

 o« 



Q 0°oSoO.O°rP O^q 



• o o oQoo_p o 



bo&^o?rnS 



6%: 



§o06 

 Xo«a 



Fig. A. Cream just before adding 

 starter. 



Fig. B. Same cream just after 

 adding 10 fo of starter. 



Fig. A represents a sample of cream rather below the 

 average in quality, assumed to contain 6,000,000 bacteria 

 per c.c. Two-thirds of these in this instance belong to 

 the lactic acid group, which is represented by the circles. 

 The other third of the bacteria belong to the taint pro- 

 ducing group, which is represented by dots. 



What an insignificant chance taint-producing bacteria 

 have to taint cream that has been treated with a good 

 starter compared with their opportunity for mischief in 

 the same cream, untreated ! 



