226 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



ter inad'e by, the process' in qu€!Stioii is higher than the^ general average 

 of butter madfe without these cultures. The use of pure cultures thus 

 increases ithe uniformity and raises the gelneral average, but dbes' not 

 imtprove the highest quality of butter nuade without it., Second, it hasl 

 become very, clear in the course of a few years that the use of pure cul- 

 tures will not make the hig^eslt quality of butter out of, poor cream. It 

 is just as necessary that the cream which the buttermaker ripens with 

 pure cultures shall be of good quality as it is when ripened without the 

 cultures. Wihile the quality of butter made from poor cre'am may be 

 amproved' by the usie of pasteurization followed) by pure cultures,, some 

 effects of the inferior quality of cream will remain in st)ite of that. Third, 

 experiments have shown that the use of pasteurization with pure cul- 

 tures wiLl not correct the. errors due to^ slovenliness in dairy matters. It 

 is just as necessary that care should be taken in all details as it was be- 

 fore the cultures were adopted.. 



In general dairy pra.ctice the results have been perhaps more favor- 

 able than in experimental tests. This is doubtless dfue to the fact that 

 the dairy has a great varietyi of d ifficulties to contend with which can be 

 more readily eliminated in experimental tests than in general practice. 

 If the use ofi pure cultures, therefore, is of any value in correcting, errors 

 com.ing from' carelessness, it is very clear that the use ofi such culture in 

 general practice where carelessuess is to be expected would be more val- 

 uable than it would appear from the experimental tests where careless- 

 ness can be eliminated. It has appeared from the several years of uses 

 of such culture that an advantage- is gained in at least three daffereut 

 points. 



First, this method enables the buttermaker to handle his cream 

 much more easily and uniformly. He oan regulate the ripening in sUch 

 a way that his cream will alway s be of a certain gradte of ripeness at a 

 certain time of the diay; for a little experience tellsi him. how much of 

 his culture, under proper conditions, should be added to the cream to 

 produce the proper grade o^f ripening at the particuliar tim^e when he de- 

 sires to churn. The adfvantage of this is evident to anyone who manages 



