132 CHEESE AND CHEESE-MAKING 



induced to increase in number, they may obtain 

 the mastery, and destroy the flavour and quality 

 of the butter produced. Let us suppose, there- 

 fore, as we have suggested already, that bad 

 butter is produced in a dairy which has not been 

 kept under the most perfect conditions. How can 

 a change be brought about ? In the first place, 

 the whole of the utensils, shelves, and tables 

 should be removed and thoroughly cleansed 

 with boiling water. The walls and ceilings 

 should be lime-washed and the floor scalded 

 and dried, for a dairy should be dry. In this 

 way every colony or nest, as it were, of the 

 undesirable bacteria will be destroyed, and the 

 clean utensils being returned to the dairy may 

 be employed both in the raising of cream and 

 in the manufacture of butter without any fear 

 whatever. If, however, the manufacturer desires 

 to proceed upon still more definite lines, 'and to 

 omit no course of procedure which will ensure 

 success, he may introduce from the most success- 

 ful dairy with which he is acquainted a small 

 quantity of the sour buttermilk which has been 

 produced from the same day's churning. This 

 buttermilk will contain the germs or bacteria 



