4 QUESTIONS AND ANSWERS 



of butter is highest. During the winter when dry- 

 feed is fed the milk fat has less color. 



What are the effects of pasteurizing milk at i8o° 

 F. or over? 



1. It destroys nearly all bacterial life. 



2. It diminishes the viscosity. 



3. It drives off gases. 



4. It may impart a cooked taste. 



5. It precipitates some of the albuminoids and 

 ash constituents. 



6. It destroys the properties of milk enzymes. 



7. It splits up the fat globules. 



8. It caramelizes some of the sugar. 



What ferments are common in milk? 



1. Organized — bacteria, yeasts. 



2. Unorganized — galactase. 



What is the difference between an organized and an 

 unorganized ferment? 



An organized ferment is one due to the action of 

 bacteria and having the power of reproducing itself. 



An unorganized ferment or enzyme is formed by 

 some secreting gland, has limited action and has 

 not the power of reproducing itself. 



What are bacteria? 



Bacteria are the lowest forms of microscopical 

 plants. 



What bacteria are desirable in buttermaking? 



Those forms that produce lactic acid from milk 

 sugar and give a desirable flavor to butter. 



