COMMERCIAL STARTERS IN BUTTER MAKING. 57 



ods of handling and ripening cream and different 

 methods of nsing the starter. The degree of acidity 

 also depends upon the kind of cream handled — that 

 is, whether it is whole milk or hand separator cream. 

 How gassy fermentation in cream affects the qual- 

 ity of butter. 



71. Commercial starters a check on gassy fermen- 

 tation. That gassy fermentation in cream has a 

 detrimental effect on the aroma, flavor and body of 

 butter was clearly shown by results obtained from 

 experiments carried on while instructor in practical 

 buttermaking at the Wisconsin Dairy School. A 

 lot of cream was pasteurized, and divided into two 

 parts. One part was ripened with a pure lactic 

 acid culture, and the other lot was ripened with a 

 culture of gassy organisms prepared in the bacterio- 

 logical department of the School of Agriculture. 

 The lot of cream which was inoculated with the 

 gassy culture was held at ripening temperature for 

 about ten hours, and at the end of that time showed 

 a re-action of .55 per cent on the acid test. The cream 

 was held cold for several hours and then churned. 

 Everything incident to the ripening, cooling and 

 churning of the cream, and the washing and salting 

 of the butter was performed in the usual way. 



72. Appearance of the gassy cream. The body 

 was slightly huffy and porous; the color rather 

 whiter than that of ordinary cream, and the flavor 

 was flat, oily and yeasty. 



73. Churning of gassy cream. This cream did not 

 churn as ordinary cream does. The granules for 

 some reason did not solidify during churning as 



