BUTTER MAKING 
55 
the cream is not a favorable food for the lactic acid 
bacteria. Fig. 31. 
BUTTER MAKING 
Butter is usually made from sour or “ripened” 
cream and this ripening is the work of bacteria. The 
bacteria which cause the ripening are of different 
species, which grow best at different times and under 
different conditions. As the re¬ 
sult of their growth are pro¬ 
duced many different odors or 
flavors in the cream and the 
butter. Those that make the 
most desirable flavor, aroma or 
taste flourish best in May or 
June in this part of our country. 
Therefore, butter made from 
cream ripened by these bacteria has the qualities which 
have made “June butter” a synonym for the best. 
Figs. 32 and 33. 
Conditions over which the housewife has little con¬ 
trol may interfere with the products. If the weather 
be warm and moist, the cream and butter need dif¬ 
ferent care than when the temperature is low, the air 
dry or the climate equable. She therefore tries to 
produce an artificial climate by putting her cream and 
churn in a cold room and the butter in the refrig¬ 
erator. 
Fig. 32. A Bacterium 
Which Gives a Pleas¬ 
ant Odor to But¬ 
ter. (After 
Conn.) 
Butter 
Bacteria 
