306 PREPARING BUTTER FOR MARKET 



(1) Inefficient pasteurization, the pasteurizing temperature 

 being too low or not maintained throughout the run, or some of 

 the cream at the beginning or end of a run not being pasteurized. 



(2) Lack of thorough cleansing or sterilizing of the utensils 

 and conduits pumps, vats, faucets, pipes, churns, etc. 



(3) The use of a defective starter one that has become 

 contaminated with yeasts, molds and undesirable bacteria. 

 Once this occurs it will propagate itself from day to day until 

 there is a change of mother-starter. 



It must be remembered that although the pasteurizing may 

 be thoroughly done its good effects may be largely nullified 

 through subsequent contamination. Hence the final test of 

 the efficiency of pasteurization, in creamery work, should really 

 be the freedom of the butter from the ferments which cannot 

 fail to be eliminated by proper pasteurization, and the processes 

 that should accompany it. Another test of the thoroughness 

 of the pasteurization of milk or cream for butter-making pur- 

 poses is the Storch test, which is outlined in the chapter on 

 Pasteurization. 



MOLD ON BUTTER 



The development of mold on butter constitutes a defect that 

 causes large losses. Mold not only greatly mars the appearance 

 of a package of butter but affects its flavor as well. It develops 

 not only on the outside of butter but along the surfaces of any 

 crevices or pockets there may be and works its way into the 

 butter. Upon this point we quote Thorn and Shaw of the U. S. 

 Department of Agriculture: 1 " In closed packages, wet or 

 damp cellars, or carelessly packed masses with cracks or fis- 

 sures in which moisture collects, mold may seriously injure the 

 appearance of butter packages or actually induce great changes 

 in the butter itself." No score is given to moldy butter. 



As to the character of butter that affords the most favorable 

 conditions for the growth and development of mold organisms, 

 if any be present, these same authorities say, " Excess of curd 



1 " Moldiness in Butter," Journal of Agricultural Research, Vol. Ill, No. 4. 



