46 STORRS AGRICULTURAL EXPERIMENT STATION. 
for perfect. The average score of the butter from the fourteen 
churnings ripened with pure culture starters was 94.0. In at- 
tempting to interpret these results, it should be borne in mind 
that the skim milk starters were made from selected milk. 
TABLE I5. 
Bacterial Content of Starter, Cream and Butter. 















ee are CREAM AT TIME OF BUTTER. l2oCcOres, 
a ae eae CHURNING. BACTERIA PER | Aver 
os BACTERIA. EERICC: BACTERIA PER CC. GRAM. of 2 
z 6 | |). ee 
Z, . | . . ¢g > 
3) N ; w 2) tay aes 
7 4 SoD ba ‘s eeu s Na co | 9S) eoeee 
O Oo 3) = Yu 3) 3 co) 9) 3 S = 
fa = i eS 2 RSeclncy = So ieee 3 
e = eget ne = 6 |x 5 | S| ee 
ge | eS ee ele 
: S O71 S 6 1 # 5 ict 
iS ee a © 7) te. 4 ee y 
iS = edie a as (ae Bo fg ae oie 
ela! Ay . Ay 2 | ad 
| ie) 
BAe I ,037 ,000,000 100.0 .008 773,541,660] 98.6/.03/16,000,000/92.2/2.3 |g64\96 
I, - |I, 208,333,000 100.0!.00 |604, 791,667) 99.9].05/15 , 333, 300|97.9/2.1 |96+/96 
4, - [1,244,083,333/100.0 .00 |816,250,000/100.0].00} 9,625 ,000|/95.2| .0 974/954 
3, - |1,372,500,000/100.0}.006 — — |.00]II,333,333/96.3] .4 |g62\963 
6, - |1,422,916,666, 86.0).003/747 ,083,000) 99.9].02/18,250,000|g1.0| .0 |964|96 
5, - I ,682, 500,000 100.0) ,00 939,583,333) 99.9} .03|38,050,000/85.0| .13/962/974 
8, - |1,579,166,000 100.0).00 |694,583,000) 99.9] .05}32,208,000|\99.8) .0 |g64/— 
7, - |1, 263,333,000 99.9 .00 |727,083,000| 99.9] .07|30,979,000/96.5) .5 |953/— 
9, - |I, 114,000,000, 99.9).09 |561,250,000] 99.9).05/19,458,000|97.7| .0 |g64/— 
IO, - |I,341,666,000 100.0 .00 |661, 250,000) 99.9|.01|15,729,000/95.4| .3 |9g64— 
II, - |I, 107,916,000 100.0).00 |810,410,000) 99.9|.07|/38,937,500)99.8| .o |g74+/— 
12, - |1,207,083,000, 99.9/.00 |940,000,000} 99.9}.07|26,020,833|/95.8} .0 |964;— 




In Table 15 is recorded the bacterial content of twelve samples 
of butter, of the cream,from which the butter was made, and 
of the starter used in ripening the cream. In these trials the 
bacteriological work was done by Professor W. A. Stocking, 
Jr., and the butter was made by D. W. Roberts. ‘The work 
was undertaken to test the value of various pure cultures in 
cream ripening. 
The number of bacteria in the starters used was found to be 
over a billion. With one exception the starter contained over 
99 per cent. of acid organisms, and in all cases less than .1 per 
cent. of liquefying bacteria. . 
