CREAMERY PROBLEMS. 47 
The cream contained from five million to nine million of bac- 
teria per cc. ‘The number of liquefying bacteria was less than 
-I per cent., and with one exception the number of acid organ- 
isms was more than 99 per cent. 
The butter contained from nine million to thirty-eight mil- 
lion of bacteria per gram. With two exceptions the number 
of acid organisms in the butter was over 90 percent. In two 
samples the number of liquefying bacteria was not more than 
-5 of one percent. The scores of the butter were high and ’ 
very uniform. 7 
Churnings 1, 3, and 5 were made from cream ripened with 
the Douglas culture; 2, 4, and 6 from B41; 7, 9, and 11 from 
the Douglas culture; and 8, 10, and 12 from the Douglas special. 
In these trials the starters were ripened to about .8 per cent. of 
acidity, and the cream to .6 per cent. of acidity. The ripening 
temperature of the cream was 70°, the churning temperature 
55, and the cream tested 28 per cent. fat. 
