BACTERIA IN THE DAIRY. oF 
that this culture does not in itself affect the body or the grain 
of the butter. These matters are dependent upon methods 
and temperature of ripening and methods of churning. It has 
happened in some cases that the attempt to use the culture has 
resulted in a different texture to the butter, but this is simply 
a matter of churning and proper ripening. In creameries 
which have had the longest experience these methods have 
been so well adapted to the local conditions that the butter 
made does not differ in its texture and grain from that of 
ordinary butter. A butter-maker cannot learn a new method 
at once, and the use of this culture must be learned; the ripen- 
ing of butter with the culture must be just as much a matter 
of individual skill on the part of the butter-maker as by the 
old method. If the butter-maker uses his knowledge of what 
ripening should be, and uses the culture to assist him in the 
process, he will find, as the experience of the year has shown, 
feeeiic can iiake™ culture’ butter of the same texture as 
that which he ordinarily makes, and of a flavor which, in 
many cases, at all events, is decidedly superior to that made 
without the culture. 
A single experience of a recent date may perhaps be men- 
tioned as illustrative and instructive. In the use of Bacillus 
No. 41, butter-makers have been told to ripen their cream at a 
temperature of about 68°. During the intensely hot weather 
which occurred about the middle of September last, which was 
the most severe weather of the summer for butter making, not 
a few of those who were using this organism failed to adapt 
the conditions of ripening to the temperature. Cream obtained 
during this heated season was much more abundantly supplied 
with ordinary bacteria than usual. The common ‘‘wild’’ 
species which get into the cream multiply very rapidly during 
hot weather, and, as a result, the cream or milk received at 
the creamery was already well on toward souring. In spite of 
this fact the butter-makers added the culture as usual and 
ripened the cream at the same temperature. As was to be 
expected, the cream, in the course of 24 hours, became very 
much over-ripened and was decidedly too sour, and the butter 
made from it was of a decidedly inferior character. This 
occurred in several places, and during that period of intensely 
hot weather, therefore, the culture did not appear to produce 
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