146 MARKET DAIRYING 
frequently as many of the taint producing organisms 
present as of the lactic acid kind. But by adding a 
reasonable amount of starter to such cream, the lactic 
acid bacteria will so far outnumber the others that a good 
flavor may be expected. 
In order to better understand how the addition of a 
good starter will increase the fighting force of lactic acid 
bacteria in cream, we have represented in the accom- 
panying illustration the relative number of good and bad 
bacteria present in a given sample of cream just before 
and just after the addition of starter. 
O 0®0 000.0 
@ ead O 0 0050-099 
On, O-YO 
O| | CGO O 
o ® oO Oe 
O 
Reet dG. a, “pelle 
Oe O 
O o O 
Fig. A. Cream just before adding Fig. B. Same cream just after 
starter. adding 10% of starter. 
O 
oO 
Fig. A represents a sample of cream rather below the 
average in quality, assumed to contain 6,000,000 bacteria 
per c.c. Two-thirds of these in this instance belong to 
the lactic acid group, which is represented by the circles. 
The other third of the bacteria belong to the taint pro- 
ducing group, which is represented by dots. 
What an insignificant chance taint-producing bacteria 
have to taint cream that has been treated with a good 
starter compared with their opportunity for mischief in 
the same cream, untreated! 
