SOME OF TIIK CAUSES AXlJ THEIR l'RE\ i:XT10X o3!J 



possessing good keeping qualities, under present eonditions. it is 

 necessar}' to neutralize when the ereani is \"er\' sour, and de\elop 

 a low degree of acidity. The Dair\- DiA'ision has found that 

 pasteurizing cream with a low degree of acidit}' and churning it 

 sweet, or without the use of a starter, produces a butter that is 

 entirely free from iishy flavor. 



