64 STORRS AGRICULTURAL EXPERIMENT STATION. 
Species Lo. 20. 
In experiment 89 the cream was inoculated with the buttermilk 
from experiment No. 87. This species produces excellent butter. 
Species Lo. 31. 
No. 3t was obtained from water of a brook. Its effect on 
butter was universally bad. 
In addition to the organisms above referred to in tables, cream 
has been ripened with quite a number of other species not de- 
scribed. A few well known species of bacteria were also used as 
follows: : 
A culture of Bacillus acidi-lactict received from Germany was 
found to make unpleasant-tasting butter, as has been previously 
shown by Storch. 
The species Micrococcus freudenretchet, received through the 
kindness of M. Freudenreich, was used according to the method 
above described, and was found to produce a good-tasting though 
very mild butter, which was, however, rather soft and fluffy in 
consistency. 
Bacillus katz produced butter with a tolerably good taste, and 
would be regarded as moderately good butter. 
Bacillus schaffert was found in several experiments to produce 
butter with an unpleasant taste, which was always regarded as a 
poor quality of butter. 
Several points of general interest have been shown by the 
experiments above given, which may be summarized here. In 
the first, place, it has been proved in all cases that a temperature 
as high as 35° C., even for a few hours, is almost sure to over- 
ripen the cream and produce bad butter. Moreover, it was found 
that pasteurized cream, even though not subsequently inoculated, 
would become ripened in twenty-four hours at this temperature, 
indicating, of course, that the spores left in the cream developed 
rapidly enough at that temperature to produce marked results. 
Evidently a temperature of 35° cannot be used for ripening in 
such experiments. ‘Temperatures of 28° and 23°, however, could 
be used for twenty-four hours without difficulty, the uniformity 
of the experiments at this temperature showing that the cream 
was ripened chiefly by the artificial culture inoculated. At the 
temperature of 20° the ripening could be continued for two days 
without trouble, and in no case was an over ripening produced in 
this time with any of the pure cultures used. 


