SOME OF THE CAUSES AND THEIR PREVENTION 331 



hence, the opportunity for the milk to become inoculated with 

 undesirable organisms is very great. Such conditions are apt 

 to create in the minds of some the wrong impression that~the 

 defects found under winter conditions are caused by the advanced 

 stage of lactation. 



Most butter manufactured in the winter has what butter 

 judges and dealers term winter flavors. Where the milk is 

 received sweet at the creameries and the cream is separated and 

 pasteurized and a good starter is used, winter conditions can be 

 overcome. The importance of pasteurization and the use of a 

 good starter during the winter months cannot be emphasized 

 too strongly. 



A quotation from Bulletin 101, Iowa Experiment Station, 

 page 167, will help to show the improvement that can be made 

 in the flavor of butter under right methods. " During the spe- 

 cial winter course, beginning the latter part of December, 1907, 

 and continuing until January, 1908, the Dairy Department of 

 the Iowa Experiment Station arranged with the Randall Cream- 

 ery Company, Randall, Iowa, to purchase their cream to be used 

 during the special short-course." In this case it is presumed that 

 the cows were well advanced in the period of lactation, they were 

 certainly subject to normal winter conditions. The Randall 

 Creamery, which is a whole-milk creamery, received the milk 

 and separated it. The sweet cream, in this case, was shipped to 

 the Iowa Experiment Station where it was pasteurized, ripened 

 by the use of a good starter and churned the next morning. The 

 cream skimmed at the plant contained 42 to 45 per cent butter-fat, 

 after the starter was added it contained 32 to 35 per cent fat. 

 As the Randall Creamery Company were shipping their butter 

 to Gude Bros., New York, they made a request that the butter 

 produced from their cream at the Iowa Experiment Station be 

 shipped to the same place. This was done, with instructions 

 to the Gude Bros, and P. H. Keiffer, the well-known butter judge 

 of that firm, to score each shipment critically and report on the 

 same. At the close of the shipments, Mr. Keiffer made the 

 following report: 



" I am very much pleased to be able to report that the butter 



