SOME OF THE CAUSES AND THEIR PREVENTION 339 



possessing good keeping qualities, under present conditions, it is 

 necessary to neutralize when the cream is very sour, and develop 

 a low degree of acidity. The Dairy Division has found that- 

 pasteurizing cream with a low degree of acidity and churning it 

 sweet, or without the use of a starter, produces a butter that is 

 entirely free from fishy flavor. 



