200 Milk and Butter Tests at the Newcastle Shoiv, 1908. 
of cream were then left until they were ready for churning, 
when they were all alike cooled to 54° F. and churned. 
The butters were subsequently judged for colour, texture, 
and flavour. 
Shorthorn. —There was little, if any, difference between the 
butters made from the two lots which were not Pasteurised, 
colour, texture, and flavour being in both faii’ly good. In the 
portion that was Pasteurised and ripened, the result was not 
satisfactory. In colour and texture the butter was inferior, 
although in flavour it was the same as the others. 
Jerseys . — There was little, if any, difference at all between 
all these butters. 
It must be noted that the samples of milk were very good, 
which will account for the flavour in every case being good, 
so that the starter had not the opportunity of demonstrating 
the effect it might have had in improving the quality of the 
butter had the milk been of bad flavour. 
The Pasteurising of the Shorthorn milk appeared to affect 
the colour and texture of the butter disadvantageously. In the 
case of the Jersey milk no such result was seen. 
Experiment No. 2. 
The effect of ripening Cream with good and had starters. 
Two lots of cream taken from the bulk of some excellent 
Channel Island cream were used for this experiment. 
The first lot was ripened with a pure lactic acid ferment, 
the second with a lactic ferment which had become con- 
taminated. 
Both ferments were gratuitously supplied by Professor 
Blacksliaw, of the Midland Dairy College, for the purpose of 
the experiment. 
The creams were treated alike, the churning, drying of the 
butters, and making up being as nearly as possible identical. 
The butter made from the sample ripened with the pure 
ferment was excellent in every way ; that ripened with the 
contaminated ferment, although in appearance, texture, and 
colour as good as the other, had a most unpleasant smell and 
was nasty to the taste. 
This experiment, it is submitted, demonstrates the care 
necessary to be taken where a starter is used to see that it is 
pure and free from contamination, and this applies equally 
whether the starter, as in many cases, is butter-milk of a 
previous churning, or a lactic acid ferment specially 
manufactured. 
The experiment further shows the necessity for keeping 
cream in such a way that it may not be exposed to the risk of 
contamination from outside sources. 
