——S os. Lm: 
THE RIPENING OF CREAM. ae ts 
influence of the miscellaneous bacteria have already occurred, and 
the ripening that takes place in the creamery is due wholly, or 
almost wholly, to the growth of the acid bacteria. 
9. <A ripened cream ts almost a pure culture of acid bacteria, 
but this does not mean that the ripening has been produced by 
these acid bacteria alone. 
Io. That the lactic bacteria play an important part in the 
ripening ts perfectly evident; that they are the sole cause of the 
changes occurring in the ripening ts not so evident. 
It. The peculiar flavor of June butter, which ts so much de- 
sired by the butter maker, ts not due to the development of the 
common lactic bacteria. Lutter ripened during the winter months 
develops the two species of lactic bacteria as abundantly and as 
guickly as does that ripened tn June, but the flavor does not make 
tts appearance. Ln the last three experiments recorded the June 
flavor was very noticeable in the cream, but the development of 
the acid bacteria, or the two species referred to, was practically 
the same as in all of the previous experiments. The June flavor, 
therefore, cannot be due to these common lactic bacteria. 
r2. To what this June flavor ts due we are not as yet satisfied. 
Whether tt will prove to be due to the large growth of mtscellane- 
ous bacteria during the first few hours of ripening, or whether tt 
zs due to a difference in the chemical nature of the cream remains 
for further experiments to decide. 
