ON BUTTERMAKING 5 



What bacteria are undesirable in buttermaking? 



1. Those that produce gas and bad flavors in 

 milk, cream and butter. 



2. Those that cause ropy milk. 



3. Those that cause sweet coagulation of milk. 



4. Liquifying bacteria. 



5. All forms that are not necessary in producing 

 clean, wholesome butter. 



Upon what conditions do bacteria depend for 

 growth? 



1. Suitable food. 



2. Moisture. 



3. Suitable temperature. 



What are the sources of bacteria in milk, cream, 

 and butter? 



1. From stable air, especially when dust, cob- 

 webs and manure abound. 



2. From unclean hands that milk the cows. 



3. From unclean utensils. 



4. From contaminated water. 



S- From the air of any place whose surround- 

 ings are unclean. 



6. From impure starters. 



7. From any unclean thing with which milk, 

 cream, or butter comes in contact. 



8. By keeping these products at too high tem- 

 perature. 



What are bacterial spores? 



They are the generative cells by which bacteria 

 divide and reproduce. All forms of bacteria do not 

 form spores. 



