SOME OF THE CAUSES AND THEIR PRE\'EXTIOX 331 



hence, the opportunity for the milk to become inoculated witli 

 undesirable organisms is very great. Such conditions are apt 

 to create in the minds of some the wrong imjjression that the 

 defects found under winter conditions are caused by the ad\'anced 

 stage of lactation. 



jNIost butter manufactured in the winter has what butter 

 judges and dealers term winter fla\'ors. Where the milk is 

 received sweet at the creameries and the cream is separated and 

 pasteurized and a good starter is used, winter conditions can be 

 overcome. The importance of pasteurization and the use of a 

 good starter during the winter months cannot be emphasized 

 too strongly. 



A quotation from Bulletin loi, Iowa Experiment Station, 

 page 167, will help to show the impro\'ement that can be made 

 in the flavor of butter under right methods. " During the spe- 

 cial winter course, beginning the latter part of December, 1907, 

 and continuing until January, 1908, the Dairy Department of 

 the Iowa Experiment Station arranged with the I^andall Cream- 

 er}' Company, Randall, Iowa, to purchase their cream to be used 

 during the special short-course." In this case it is presumed that 

 the cows were well ad^-anced in the period of lactation, the\- were 

 certainly subject to normal winter conditions. The Randall 

 Creamer}-, which is a whole-milk creamer}-, received the milk 

 and separated it. The sweet cream, in this case, -was shipped to 

 the Iowa Experiment Station where it was pasteurized, ripened 

 by the use of a good starter and churned the next morning. The 

 cream skimmed at the plant contained 42 to 45 per cent butter-fat, 

 after the starter was added it contained 32 to 35 per cent fat. 

 As the Randall Creamery Company were shipping their butter 

 to Gude Bros., New York, they made a request that the butter 

 produced from their cream at the Iowa Experiment Station be 

 shipped to the same place. This was done, with instructions 

 to the Gude Bros, and P. H. Keiffer, the well-known butter judge 

 of that hmi, to score each shipment critically and report on the 

 sanie. At the close of the shipments, Air. Keiffer made the 

 following report: 



" I am very much pleased to be able to report that the butter 



