THE PRINCIPLES OF BUTTER-MAKING 131 



still sweet it is frequently longer before it is con- 

 verted into butter, it produces less butter, and 

 the flavour is less full and nutty. The object, 

 therefore, of ripening cream is to increase the 

 quantity of butter and improve the flavour. In 

 every dairy the lactic ferment is present either 

 upon the utensils or in the atmosphere itself; 

 but in some cases there are other organisms 

 which, unlike the lactic ferment, have a 

 contrary influence, producing a disagreeable 

 flavour which reduces the value of the butter. 

 The object of the dairyman, therefore, should be 

 to maintain the apartment in which the milk or 

 cream is placed, as well as the utensils employed, 

 in as cleanly a condition as possible. There need 

 be no fear about boiling water or lime destroying 

 the lactic ferment. If it is removed from the 

 utensils it is present in the air, and present, too, 

 in a clean dairy perhaps in much larger numbers 

 than any other organism is likely to be, and it 

 is absolutely essential to the production of good 

 butter. On the other hand, in a dirty apartment 

 and on dirty utensils dangerous ferments are 

 common ; and if through conditions which suit 

 them and dirt is the chief of these they are 



