CREAM-RIPF.XIXG 



21'.t 



sible for the high flavor and arcjmu of butter. Conn claims that 

 the germs which act upon the nitrogenous matter of mill^ are 

 associated with the lactic-acid-producing bacteria in the pro- 

 duction of desirable butter fla^•ors. Weigman asserts that 

 the best results are obtained when a variety of species work 

 together in the cream. He has isolated a single species of germ 

 which produces alcohol and lactic acid as b}--products, and which 

 according to experimental evidence deduced b\- him, is capable 

 of producing the delicate butter flavors. Freudenreich alsn 

 studied a species of germ which produced alcohol and lactic acid 

 as by-products, and which he claimed was able to produce the 



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-Cherry \"at pasteurizer unci cream-riiiencr (J 0. Cherry Co.) 



characteristic butter fla^-ors. Eckles studied the cjuestion of 

 fla^•or production during cream-rijjening. He came te> the con- 

 clusion that the flavor and aroma substances developed during 

 cream-ripening may be produced by a variety of acid-producing 

 bacteria. He asserts that of the species tried the most common 

 milk-souring organism (BactcriiDU lactarii) gaAT the most satis- 

 factory results as a culture for ripening cream. Storch, who has 

 perhaps studied this question to as great an extent as any of the 

 in^•estigators, maintains that the germs producing lactic acid are 

 essential to good cream-ripening, and that the flavor and aroma 

 products are the results of the joint action of a great man}- 

 species of lactic-acid-producing germs. Tiemann finds that an 

 addition of a small amount of hA'drochloric acid to the cream does 



