304 PREPARING BUTTER FOR MARKET 



Thus the saving in shrinkage, through paraffining, was 

 6 pounds on 12 tubs or half a pound per tub. 



With unsoaked, paraffined tubs the tare should be marked 

 on the package. Such tubs may be as much as 2 pounds lighter 

 than soaked tubs. 



Treatment of Parchment Paper. — As parchment paper is a 

 good medium for the growth of mold organisms and may harbor 

 the spores, though showing no growth of mold, it is quite as 

 important to treat it as to treat the tubs for the prevention of 

 mold. One method of treatment for parchment paper is to 

 soak it for at least ten minutes, before using, in a saturated 

 solution of brine at or near the boihng point. Russell and Hast- 

 ings 1 say, " A most efficient way of treating paper, either for 

 tub hners or print wrappers, is to place same in boiling water for 

 a few minutes." As formalin is very destructive of mold, 

 another very efficient treatment for parchment paper is to soak 

 it in cold brine or water containing formalin. 



YEASTS AND MOLDS IN BUTTER 



Bacteria are not the only micro-organisrrs found in milk and 

 its products. There are also yeasts and niolds, the mold most 

 commonly found being Oidium (plural Oidia) lactis, or the 

 ordinary white mold which frequently appears on the surface 

 of sour milk or cream. 



What may be desirable in connection with one dairy product 

 may be the reverse with regard to another. For instance, 

 Freudenreich and Marchel have shown that in the ripening of 

 certain Swiss and Belgian soft cheeses the common white mold 

 (Oidium lactis) plays a principal part. In these products its 

 presence is not only desirable but necessary. 



On the other hand, it is found that where yeasts and molds 

 are present to any considerable extent in butter, it is not nearly 

 so likely to possess good keeping qualities as if they were not 

 present, even though its flavor when made be quite satisfactory. 

 They may be present in cream in quite large numbers, when it 



' Dairy Bacteriology. 



