40 STORRS AGRICULTURAL EXPERIMENT STATION. 
Second.—It has been proved that the use of this organism for 
the production of flavor in butter is feasible in ordinary creamertes, 
and in the hands of ordinary butter-makers, provided they will 
use proper methods and proper discretion. ) 3 
Third.—It is certain that in most creameries, at all events, tf 
Bacillus No. gr can be introduced into the cream tn suffictent 
guantity, and allowed to grow there during the ripening, tt will 
tmprove the flavor of the butter and will, in many cases, remove 
unpleasant flavors and replace them by a destred “‘ quick grass’ . 
flavor. 
Fourth.—The flavor thus produced ts not evanescent, but ts 
retained tn the butter even for a longer period than the flavor 
which ts obtained without such ripening. Ln other words, a 
somewhat enhanced keeping property ts given to the butter by the 
use of the culture. | 
On the other hand, we must recognize that the practical tests 
thus far performed have not definitely proved that Bacillus No. 
gr will always and universally produce the destred effect, and 
that there may be some creameries which will fail to obtain the 
proper results from the organism. 
fifth.—It has not yet been proved that Bacillus No. gr ts the 
best organism that can be used for this purpose, or that some other 
culture composed of a mixture of two or more different spectes of 
bacteria may not be found which will be, on the whole, more 
advantageous than Bacillus No. 47. 
Lastly, we can safely say, L think, that the year’s experience 
has demonstrated that the method adopted of using pure cultures 
zm cream ripening ts correct in principle, and will be.successful tn 
practice. The success in so many places tn the first few months of 
ats practical adoption tn thts country, ts sufficient to indicate beyond 
guestion that the method of using the pure cultures, or some kind 
of bacterial starter, ts the coming method in dairying for the 
purpose of producing high flavor and uniform quality tn butter. 
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