306 PREPARING BUTTER FOR M/\RKET 



(i) Inefficient pasteurization, the pasteurizing temperature 

 being too low or not maintained throughout the run, or some of 

 the cream at the beginning or end of a run not being pasteurized. 



(2) Lack of thorough cleansing or sterilizing of the utensils 

 and conduits — pumps, vats, faucets, pipes, churns, etc. 



(3) Thi' use of a defective starter — one that has become 

 contaminated with yeasts, molds and undesirable bacteria. 

 Once this occurs it will propagate itself from day to day until 

 there is a change of mother-starter. 



It must be remembered that although the pasteurizing may 

 be thorough])' done its good effects may be large)}- nullified 

 through subsequent contamination. Hence the final test of 

 the efficiency of pasteurization, in creamery work, should really 

 be the freedom of the butter from the ferments which cannot 

 fail to be eliminated b)' proper pasteurization, and the processes 

 that should accompan}' it. Another test of the thoroughness 

 of the pastevirization of milk or cream for butter-making pur- 

 poses is the Storch test, which is outlined in the chapter on 

 Pasteurization. 



MOLD ON BUTTER 



The development of mold on butter constitutes a defect that 

 causes large losses. Mold not only greatly mars the appearance 

 of a package of butter but affects its flavor as well. It develops 

 not only on the outsific of jjutter but along the surfaces of an}- 

 crevices or pockets there ma}- be and works its wa}- into the 

 butter. Upon this point we quote Thorn and Shaw of the U. S. 

 Department of Agriculture:' " In closed packages, wet or 

 damp cellars, or carelessly packed masses with cracks or fis- 

 sures in which moisture collects, mold n-iay serioush' injure the 

 appearance of butter packages or actual!}- induce great changes 

 in the butter itself." No score is gi\-en to moldy butter. 



As to the character of butter that affords the most favorable 

 conditions for the growth and development of mold organisms, 

 if any be present, these same authorities say, " Excess of curd 



' " Moldincss in BuUer," Jiiurnal of AKriniUural Research, Vot III, No. 4. 



