22 8 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



'ne proiducts if they hadlnot satisfactorily! proved to themsetlves that an 

 ^mproived flavor is thus obtaineid., In buttermaking the business of in- 

 dividual makers is usually so m^uch smaller than that of the business of 

 oleomargarine manufacturers, that the necessity of the new processihas 

 not been so generally felt, and ce rtainly has not been, very widely adopt- 

 ed. 



It has been questioned whether butter made in this way has as gooid 

 keeping properties as that of ordinary butteir. This matter isi not settledl 

 as yet. Some experiments seem to indicate that culture butter dioes not 

 keep well, wihile other& reach the co^nclusion that the butter keeps' per- 

 fectly well. There is still a difference of opinion, and certainly the dif- 

 ference in the keeping quality is not markedly great. But the butter- 

 makers say it makes little difference, since their product is consumed 

 almost immediately. 



With the exception of Denmark aind somie of the neigthboring parts of 

 nort'herin Europe, the method of cream* ripening here mentioned has 

 been only incidently adopted. In the other European countries the use 

 of pure cultures is regarded simply as a means cxf getting rid of certain ■ 

 dairy troubles. AH the creameries' are sufbject occasionally to the O'C- 

 curance of unpleasant tastes in the buttter, idue to improver ripening. 

 Understanding these circumstances the dealers^ re'cognize that the use. of 

 pasteurization fioiloiwedl by pure cultures is a valuable means of getting 

 rid of the trouble. While this' method of cream- ripening is then re- 

 garded as of use at periodls of especial difficulty, it is not generally 

 adopted outside of Denmark. 



Pasteurization of cream, involves a good dea'l of trouble andi expense, 

 amd the Amierican buttermakers have generally not been willing to adopt 

 it. They hatve, however, felt' the necessity of some means, of controlling 

 the ripening, and they have there f ore quite widely worked upon the plan 

 of using cultures without pasteurization., This is un do ubteidly a make- 

 shift, and is logically an incorrect process. The cre^am which they ob- 

 tain is already well inoculated with bacteria, and it is clear enough that 

 to obtain the proper result from the inoculated culture the bacteria al- 



