58 MODERN BUTTER MAKING. 



they do in other cream. (Fleischmann*.) The 

 butter was washed and worked in the usual way, 

 and when examined at the conclusion of working, 

 was found to have a mushy, soft, oily body. The 

 flavor was oily, greasy, yeasty and slightly alcoholic. 

 The bouquet was altogether absent. 



74. There is no other fermentation in cream more 

 destructive to the natural flavor, aroma and body 

 of butter than yeasty or gassy fermentation. There- 

 fore it is necessary to use a pure lactic ferment cul- 

 ture — a real lactic acid producer — to check the 

 growth of undesirable fermentation in cream, and 

 produce fine flavored as well as flne textured butter. 



Since the average consumer is willing to pay a 

 higher price for fine flavored butter than for the 

 poorer grades , it is the duty of the creameryman to 

 use a pure lactic ferment culture, in order to achieve 

 the best results. 



75. Lactic acid ripened cream. This lot of cream 

 had a fine flavor and aroma, and a smooth body. It 

 churned in the normal way and the butter made 

 from it was very fine and clean. 



76. Grouping one hundred creameries showing the 

 degree of acidity to which the starter was ripened. 



TABLE 11. 



* Fleischmann, W. The Book of the Dairy. Chap. IV. p. 159, Par. 82, 

 1896. 



