1909.] 



The Flavour of Butter 



58i 



country is not yet recorded. According to Grossenbacher, 

 spore inoculations conducted in the field were almost com- 

 plete failures, and it is considered that the very moist, warm 

 environment of the greenhouse is essential for the infection 

 and development of the fungus. Further experiments showed 

 that the spores of the fungus are not killed by exposing 

 infected soil to weathering conditions of winter, nor by fumi- 

 gation with hydrocyanic gas. It seems that an epidemic 

 may be prevented by spraying thoroughly with Bordeaux 

 mixture before the disease appears, and repeating at intevals, 

 to keep the plants covered with the solution. 



An illustrated Leaflet dealing with this disease will be 

 issued shortly. 



Investigation during the past two decades has led to a 

 wide appreciation of the fact that very slight differences in 

 the processes of butter-making may 

 The Influence of lead to verv wide differences in the 



developed in the cream when churned has long been recog- 

 nised as an important factor in the production of first-class 

 butter, and where butter is kept in cold storage before being 

 sold, it has a considerable influence on the retention of the 

 flavour of the butter. 



During the past three years the Dairy Division of the 

 United States Department of Agriculture has been investi- 

 gating this question, and a report has lately been issued,* 

 in which it is pointed out that while some authorities have 

 concluded that butter made from sweet cream retains its 

 flavour better than that made from sour cream, the opposite 

 conclusion has been reached by others. 



In the course of the inquiry butter was made from both 

 pasteurised and unpasteurised cream of varying degrees of 

 acidity and stored at different temperatures. The method 

 consisted in taking a lot of mixed cream, and pasteurising 



Acidity of Cream on 

 the Flavour of 

 Butter. 



quality and keeping powers of the 

 produce. 



The extent to which acidity has been 



* "The Influence of Acidity of Cream on the Flavor of Butter," by L. A. Rogers- 

 and C. E Gray: Bull. 114, Bureau of Animal Industry, U.S. Dept. of Agric, 

 Washington, 1909. 



