58 



Moisture in Butter. 



farmyard. Besides milk and milk products, the mould 

 grows on bread, decayed fruit, beer wort, etc. 



It is noteworthy that the " fishy fermentation " is much 

 more rapid in cream than in butter, and cream containing 

 the Oidium for five or six days will make a butter which will 

 be as fishy when churned as an ordinary fishy butter made 

 from cream, say, thirty-six hours old, will be in six or eight 

 weeks. 



As regards the effect of temperature, an important feature 

 is the highly resistant power which Oidium lactis possesses 

 towards cold. In some fishy butter placed for four months 

 in cold store at a temperature of 25 deg. F., the mould 

 appeared just as vigorous when the butter came out as when 

 it went in. On the other hand, a temperature of 168 deg. F., 

 or more, in the pasteurising machine readily destroys it. 



As remedies and preventive measures, Mr. O'Callaghan 

 recommends that pasteurisation might be used as a means 

 of destroying any Oidium spores that may gain access to the 

 milk, but that care must also be taken that the room in 

 which the cream is afterwards stored is kept as free as 

 possible from mould-fungi. To attain this, a room with 

 smooth walls, well lighted and well ventilated, is preferable. 

 It would, he thinks, be fairly safe to assert that if all milk 

 were pasteurised before separating, if factories were cleansed 

 and whitewashed regularly, and if the cream were not kept 

 an undue time before being churned, nothing more would be 

 heard about fishiness in Australian butter. 



Moisture in Butter. 



The annual report of the Ontario Agricultural College for 

 1900 contains a report of some experiments in butter-making 

 to ascertain the effect of various methods on the amount of 

 moisture retained in the finished product. All the lots were 

 churned and worked in a combined churn and worker, as 

 nearly alike as possible. 



Butter churned at temperatures between 46 and 56 deg. 



