138 UNIVERSITY OF WISCONSIN STUDIES 
concur in giving a fair share of credit to the yeast and mold 
counts. 
The conditions of pasteurization that yield good results by 
our test are considerably above the usual hygienic and board 
of health requirements. Moreover, plating a whole e. ¢. of 
butter gives a test one hundred times as exacting as plating 
1/100 of ac. ec. Pasteurized butter yielding a low yeast and 
mold count therefore has a clean bill of health. If butter that 
purports to be pasteurized contains hundreds of yeasts or 
molds, we would hesitate to say that the pasteurization that 
produced it fulfilled hygenic or commercial requirements. 
Nor could we positively say that it is lawfully entitled to be 
branded ‘‘Pasteurized butter’’. 
We cannot form even a conjecture of the meaning of large 
or small numbers of yeasts and molds in raw butter. It 
is not uncommon to find hundreds of yeasts and molds in 
raw butter that enjoys the very best commercial reputation. 
Our investigations and observations cover approximately 
153,000,000 pounds of creamery butter. 
