(1-1 MODERN BTITTER MAKING. 



College as given in Bulletin No. 41, in which he says : 

 "Single flies were placed in test tubes containing 

 a measured quantity of sterilized water and well 

 shaken. This water on analysis was found to con- 

 tain large numbers of gas producing bacteria. Fre- 

 quently 50,000 bacteria were obtained from a single 

 fly and of these over 20,000 were gas producing." Is 

 it any wonder that the Startolinc, or starter does 

 not always turn out as well as it should? I wish to 

 emphasize the fact that it is not the pure culture 

 that produces gas in starters, but the milk that was 

 used which may have been contaminated by un- 

 cleanly handling, or by imperfect pasteurization. 

 Instances are known where the starter milk after 

 pasteurization and cooling to 80° P. has risen up and 

 crowded out of the starter can and the gassy curd 

 fell onto the floor beside the starter can. This was 

 due to gassy fermentation and these fermentations 

 are very destructive to the finer flavors in butter or 

 cheese. No high scoring butter can be made from 

 cream in which gassy fermentations are present in 

 any great degree. 



85, Starters in cream ripening, It has been found 

 by both scientific men and practical dairymen that 

 natural ripening of cream favors the development 

 of undesirable flavors, unless the cream so ripened 

 was produced and handled und(^r the best sanitary 

 conditions. Ideal sanitary conditions on dairy farms 

 and in creameries do not as a rule now exist. There- 

 fore in order that cream may be more uniformly 

 ripened from day to day regardless of external con- 



