ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 227- 



a creamery, and in itself is reffar ded by m^any as^ of siufBcient importance 

 to warrant the use of cultures, entirely independtent of any other effects. 



Second, there has resulted, as alreadly mentioned, a decidied increase 

 in uniformity in the grade of butter that isi produced. The buttermaker 

 can depend more certainly upo'n producing butter of a certain grade, 

 month after momth, than he can without commercial culture. It 

 imust ,not be understood, however, that there is absolute uniformity, for 

 variations' s,till appear. But generally dairy practice in Europe has cer- 

 tainly warranted the conclusion that the use of pasteurization and pure 

 culture gives a greater uniformity than the making of butter without 

 their use. In addiition to' this in crease in unlflormlty, it is a general be- 

 lief on the part of the dairymen who have used the cultures where they 

 are widlely used, that there is an improvement in the average quality 

 of the butter asi well as the uniformity. 



Third, it has become pretty definitely, agreed that the flavor of the 

 butter is improved and! rendered more uniform by the use of such cul- 

 tures. It is somewhat difficult to oibtain a definite proof of this owing 

 to the uncertainty of scores in butter tests. Pro'bably the most strik- 

 ing indication of the values of these methods is th'efa.ct that the use of 

 pasiterizatio'n with pure cultures of bacteiria is being adopted by the man- 

 ufacturers of oleomargarine products,. These manufacturers, who are 

 certainly good business men, kno w that their success dependsi upoin get- 

 ting a good flavor in their produc t. To obtain this flavor theyi are adopt- 

 ing the process of mixing with the oleom'argiarine fats a certain propor- 

 tion of soured milk, the sour milk giving to the prodluct a flavor some- 

 thing in the same way that the s ouring of cream flavors the butter. 

 Now the oleomargtarine manufacturers have learned that to accomplish 

 this purpose mose satislfiactoTily they must first' pasteurize their milk 

 and siubsequentlyt inoculate it with pure cultures of bacteria. Some o'f 

 them have even established bacteriological laboratories in their factor- 

 ies for the purpose of cointroUing the matter as rigidly as possible. It 

 is evident enough that this method of the use of bacteria culture' would 

 not be adopted at such an expense by the manufacturers of oleomargar^ 



