QO STORRS AGRICULTURAL EXPERIMENT STATION. 
that some samples of butter made without pure cultures rank 
very high, there is no uniformity in regard to the grade of the 
other types of butter, while the butter made by pure cultures is 
of a uniform high grade. There has been, since the intro- 
duction of pure cultures, a noticeable and an almost universal 
improvement in the grade of Danish butter in general. 
Whether this means that the best grade of Danish butter has 
been improved, it is not very easy to determine, but beyond 
question the butter in Denmark to-day grades higher and is 
of a superior quality to the butter of ten years ago, before 
the use of pure cultures was adopted. It has been found, 
thus far, difficult or impossible to determine any very great 
difference between the different kinds of pure cultures that 
have been used in the different creameries. At one time one 
of the brands of pure cultures will score higher and at another 
time another brand will score higher, a result thought to be 
due to different methods of use. With the fluctuating results 
that have been obtained hitherto, no one of the types of pure 
cultures stands so prominently ahead of the others as to claim 
any special merit. 
While the grade of the butter has been uniformly increased 
it has thus become something of a question whether the keep- 
ing property of the butter has been improved or diminished. 
Most dealers say that the butter keeps as well as ever, but 
some of the English dealers insist that the butter in recent 
years deteriorates more quickly than it used to in earlier years. 
This is thought to be due to the fact that the general grade of 
butter sent from Denmark is at the outset higher than it was a 
few years ago, and, as is well known, the highest grade butter 
deteriorates more quickly under the best of circumstances 
than butter of an inferior quality. The lack of keeping power 
complained of by certain dealers is, according to the belief of 
the Danish experts, due rather to the uniformly high grade of 
.the butter than to the fact that the butter actually deteriorates 
more rapidly than in earlier years. | 
The butter that is produced by means of these pure cultures 
is extremely uniform and there is very little difference between 
the flavor of the butter produced by the different brands of 
pure cultures. In general, one accustomed to American butter 
will find that the flavor of the Danish butter is rather flat. 
The taste of the European butter consumer demands some- 
thing different from the taste of our own consumers. In Eng- 
