BUTTER MAKING 
57 
The first experiment in the culture of “butter 
bacilli was made from a specimen of milk which came 
from South Africa and was exhibited at the World’s 
Fair in Gnicago in 1893. 
This was named from the scientist who introduced 
the culture, “Conn’s Bacillus No. 41.” 
Now there are other varie¬ 
ties which are cultivated for 
the purpose. 
The butter of different 
countries varies much like 
that of different dairies in the 
•same country. Now, anv de¬ 
sired flavor may be obtained 
if a pure culture of the proper 
bacterium is used and the 
conditions of manufacture are 
understood and carried out. 
The culture introduced into 
the cream is known in the 
United States as a “starter.” 
There are different meth¬ 
ods of using the starter, but one in common use may 
be outlined thus: “The pure culture is added to a 
small portion of Pasteurized milk and allowed to 
grow. At the right time and temperature a certain 
amount of this ‘starter’ is added to the Pasteurized 
cream.” All the factors of success are kept under 
control; nothing is left to chance. The extreme meas- ? 
Fig. 34. A Bacterium Which 
Is Cultivated and Sold 
to Butter Makers. 
(After Conn.) 
“Starters” 
