34 STORRS AGRICULTURAL EXPERIMENT STATION. 
and acidity. In some cases, with pasteurized cream, a ripen- 
ing temperature as high as 80° has been used with success. 
The fact that Bacillus No. 41 produces very little acid, renders 
this higher temperature desirable, both for causing a rapid 
growth of Bacillus No. 41, and also for developing a proper 
amount of acid from the other organisms that are left in the 
cream after the pasteurizing. With this higher temperature 
excellent results have been obtained in pasteurized cream, 
although the special advantage of Bacillus No. 41 is the possi- 
bility of obtaining first-class results in cream without pas- 
teurizing. | 
As a practical method of use in cream-gathering creameries, 
it has been found very advantageous to place two or three 
quarts of the Bacillus No. 41 starter in the cream collector’s 
cans before he starts on his rounds, in order that the organism 
may get a longer chance to grow in the cream. With this 
procedure the culture begins to do its work as soon as the 
cream is poured into the cans. In cases where the cream does 
not reach the creamery until somewhat late in the day, 12 or 
rt o’clock, and must be churned early the next day, this intro- 
duction of the starter into the cans is extremely desirable, for 
otherwise not a sufficient time can be given to the cream for 
proper ripening. 
A practical difficulty which some butter-makers have experi- 
enced is in overheating the original 6 quarts of cream. Such 
an overheating will give a scalded taste to the first churning, 
and occasionally the taste lasts for one or two churnings. 
EFFECT IN SEPARATOR AND GATHERED CREAM SYSTEMS, 
The result of the year’s experiments indicates that the 
advantage of using Bacillus No. 41 is Somewhat greater in 
creameries running on the gathered-cream system than in 
those creameries where the milk is brought to the creamery 
for separation by machinery. The reason for this appears to 
be as follows: 
Where the milk is brought to the creamery and there sep- 
arated it is ordinarily fresher, and the cream separated may 
then be held in the creamery under proper conditions. The 
whole of the ripening may thus be controlled in the creamery 
under proper conditions of cleanliness. Where, however, the 
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