200 Milk and Its Products 
sell,* in which a large number of samples of butter 
were made from cream ripened by the use of B. 41, 
and in the ordinary way, or “normally,” and sub- 
mitted to the judgment of several experts who were 
ignorant of the process of manufacture, led to the 
conclusion that the “Conn culture, B. 41, did not 
improve the flavor of the separator butter ripened 
for one day at a high temperature, or of that ripened 
for a longer time at a lower temperature; on the 
contrary, the score of the fresh B. 41 butter by 
the different judges was, in the majority of cases, 
materially lower than that of normal butter. * * * 
With separator butter in cold storage, that made with 
B. 41 deteriorated less than did the normal butter. 
When taken from storage there was but little differ- 
ence in flavor between these two butters, although 
the normal butter when fresh scored higher.” 
The difference in the flavor of the two kinds of 
butter when fresh, as indicated by the different 
judges, is shown in the table: 
General 
Gurler. | Barber. | Moore. | average 
scores. 
Number of butter packages 
scored .......... 14 14 12 
Average score of normal but- 
HOPS ae Se a We 44.4 45.3 45.1 45.3 
Average score of B. 41 butter.| 43.7 44 43 43.9 
Difference in favor of normal 
butter . ste seas ‘ an 1.3 2.1 1.4 
*Wisconsin Agricultural Experiment Station, Bulletin 48. 
