BACTERIA IN THE DAIRY. 61 
SUMMARY OF THE RESULTS SHOWN BY THE TABLE. 
From the experiments thus tabulated (see table 12 before) can 
be drawn certain general results as to the effect of the different 
species. These conclusions, with some further details, may be 
summarized as follows: 
Species Vo, 2. 
From the table it will be seen that No. 2 makes good butter 
though of a rather mild flavor, and that it makes little difference 
whether the ripening be carried on two days at 20° or one day at 
a higher temperature, but the best results were obtained after 
forty-eight hours ripening at 20°, Except with a very high 
temperature No. 2 will always produce good butter. The flavor, 
while excellent, is not quite like that of first class creamery but- 
ter. We see further that it makes little difference in the results 
whether the culture of inoculation be a fresh culture (one or two 
days) or an older one. Practically it was found more convenient 
to use fresh cultures. Everyone to whom the butter was sub- 
mitted regarded it as excellent but mild, and it was frequently 
preferred to creamery butter with which it was compared. 
Slight differences in the results of these tables are probably due 
to errors introduced by other species accidentally present in the 
milk. It was noticed in most experiments that the ripening, if 
prolonged, injured the texture of the fat so that the grain of 
the butter was not good. 
Species No, 22. 
It will be seen from the table that No. 22 makes good butter 
but also rather mild. When compared with No. 2 in parallel 
experiments, preference was usually given to No. 2, although 
there was little difference between the two. It will be seen also 
that No. 22 ripens cream slowly, and forty-eight hours at 20° was 
never too long to produce the best results. It would stand 
twenty-four hours at 28° without difficulty, but 35° rapidly 
destroyed the cream and ruined the butter. In experiment No. 
22 the milk and cream were slimy, a fact which explains the bad 
butter. Nos. 2 and 22 produced better butter than any other 
species of bacteria experimented with. Frequently the butter 
was pronounced decidedly superior to creamery butter with 
which it was compared. 
