5<5 
HOUSEHOLD BACTERIOLOGY 
June Flavor 
Bacterium 
This flavor production is a true process of fermen¬ 
tation or decomposition and likd any other must be 
stopped at just the right time or results most undesir¬ 
able will be obtained. 
The skilled butter maker knows how careful she 
must be with dairy floor and shelves, milk pans, skim¬ 
mer and churn as well as with the milk, the time of 
skimming, the temperature 
and age of the cream, etc. 
From milk kept in some 
dairies it is impossible to 
make good butter — the 
wrong kind of bacteria are 
there. This is usually the 
result of uncleanness 
somewhere, it may be out¬ 
side the dairy or it may be 
within. 
This natural process of 
cream ripening may do for the small home dairy where 
all milk and its care can be under constant supervision; 
but in the public creamery, which receives milk from 
many breeds of cows under varying conditions, such 
chance ripening would lead to failures and much 
financial loss. 
When a pink or a rose is found to have a peculiar 
fragrance, color, or shape, or to keep longer than 
others, and this is perpetuated by cultivation, why not 
a certain “J une flavor” bacterium? This is just what 
is done. Fig. 34. 
Fig. S3. A Bacterium Which 
Makes Good Tasting But¬ 
ter. 
