YEASTS AND OIDIA IN PASTEURIZED BUTTER 137 
ereameries that have the best commercial reputation for their 
butter also have the lowest yeast and mold counts. We must 
acknowledge that in this case good all around methods con- 
tribute to both results. At the plant where we made our 
original study we have observations on a large part of its 
stored make of 1912. Twenty-five per cent of this kept poorly. 
No. 1 Receiving Yat 
Aoidifiers 1,950,000 ,000 
Putrefiers Count failed 
0 
Uolae. 307000 No. 4 First Cream out 
Total 1,050 ,060,000 Yeasts None 
| Molds None 
No. 2 Pasteurizer Total 
Acidifiers None 
Putrefiers Count fetled 
Yeasts” None 
Molda None lo. 5 Last Cream out 
Neutral 1,000 
Total 1,000 —— | Yeasts None 
| Molds None 
No. 7 Vat Total 
Yeasts Bone 
Molda Bone 
No, 6 Starter 
Totel 
—— 
Yeasts one 
| Molds None 
No. @ Churn (cream) 
Total 
Yeasts 2 
Molds one 
Total 2 Efficiency of pasteurizetion 99.99% 
.No. 3 Butter | 
Acidifiers 20,000 
Putrefiers Count failed 
Yeasts 2 
Kolds 1 
Total 20,003 
Fig. 3.—Bacteriological Survey of the Creamery, May 15, 1917. By F. W. 
Bouska. 
The commercial storage referred to above is another case and 
there 43 per cent of the butter did not keep. In 1915 at the 
original plant 1.75 per cent of the storage spoiled. But in 
1916 only 1/15 of one per cent did not keep. During this 
time big improvements in every facility that affects keeping 
quality were made. There is no way of ascertaining how much 
credit for keeping quality should be awarded to each facility. 
All men in any way associated with the making of this butter 
