,22 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



cent pure acid flavor; 27.7 impure acid flavor, and 22.3 rapid decomposi- 

 tion of the curd. In April we found a decided improvement in the kind 

 of bacteria present. Samples taken on May 10 showed 90 per cent pure 

 acid flavor and 10 percent impure. This largely explains why it is easy 

 to get good flavors at some times of the year and not at other times. 

 Samples taken in June and July showed about the same results as in May. 

 Now if we could get our patron to exercise more care in regard to 

 cleanliness, a lot of this trouble might be obviated. Still, at certain 

 periods, makers will have to combat undesirable fermentation. 



In winter months when cows are milked in the stable, most of the 

 germs that get in the milk are of an Undesirable kind, or what might 

 be termed putrefactive bacteria. Tnese germs are found in the manure 

 and come mostly from the intestines. Particularly do they abound in 

 warm, unventilated barns; so great care should be taken by the patron 

 to have their udders well cleansed before the milk is drawn, and to have 

 the milk removed from the stable as quickly as possible. 



In the summer months, during a dry period, frequent complaints 

 are heard from butter dealers of what they term summer conditions or 

 weedy flavors. These flavors are undoubtedly caused by a species of 

 bacteria. As many of you no doubt have observed that the next morn- 

 ing after a good heavy rain, your flavor will change and improve. Many 

 attribute this to the fresh grass, but fresh grass does not grow in a night. 

 Our bacteriologist found by experimenting with a species of bacteria, 

 that he could produce this same weedy flavor. 



I do not like to use the term "starter" during the winter period, nor 

 during the dry period in the summer. I would sooner use the term "con- 

 troller," as I would use heavy enough starter to control the flavor. The 

 lactic acid bacteria seems to be a very important factor in cream ripen- 

 ing. 



When traveling through Europe I found that acid cultures were uni- 

 versally used for ripening cream. This is not to be wondered at when we 

 examine the kind of bacteria that well ripened cream of a good quality 



