CHAPTER V. 

 Commercial Starters in Butter Making. 



53. Pure lactic acid cultures. In American as well 

 as in European butter making the pure lactic acid 

 culture has played an important part in the last 

 decade. It became known that lactic acid fermenta- 

 tion was the main factor in giving to butter the 

 characteristic flavor and aroma so pronounced in 

 butter made from well ripened cream. Pure lactic 

 acid bacteria, in sufficient numbers, have a tendency 

 toward retarding and destroying the growth of un- 

 desirable bacteria in cream. Authorities on dairy- 

 ing recognize the value of a pure lactic acid cul- 

 ture as a means of improving the poorer grades of 

 cream and insuring the production of more uni- 

 formly good butter. Since modern dairy education 

 demands a knowledge of the handling of pure cul- 

 tures, and of their use in butter making, it seems 

 advisable to emphasize the need of a pure culture in 

 creamery butter making. 



54. Methods chajige as we guin knowledge. In 

 proportion as we gain knowledge of the use of a 

 pure lactic ferment culture in butter making do our 

 methods change and readjust themselves to changed 

 conditions. Where improper methods still prevail 

 financial returns are less and poor quality of butter 

 and cheese is not uncommon. Even with modern 

 methods of manufacture there are times when the 

 quality of butter and cheese is not as good as it 

 might be. This in a measure is due to the lack of 



