
APPLICATIONS OF BACTERIOLOGY IN EUROPE. OI 
land and elsewhere in Europe there is desired a butter with the 
slightest possible flavor and with the smallest amount of salt, 
or, indeed, unsalted.. Such butter would not meet the taste 
of our consumers. In the United States there is desired a 
butter with more flavor, and the butter which we are especially 
desirous of obtaining here conversely is thought by Europeans 
to be too strong and to savor too much of decay. These differ- 
ences in the quality of the butter are simple matters of taste, — 
but it is necessary for our American butter-makers, in com- 
paring Danish methods with our own, to take into considera- 
tion the fact that the Danish butter-makers make a product 
somewhat different from our own, and one in which there is 
not so high a flavor. 
BACTERIA IN OLEOMARGARINE., 
Closely associated with the application of bacteriology to 
butter-making is its application to the preparation of artificial 
butter and various oleomargarine products. This subject, 
however, may be passed over with only a word. In certain 
European countries, especially in Holland, oleomargarine is 
made in very large quantities. The largest factories in the 
world are located in Rotterdam. In these factories the use of 
pure cultures has for some time been adopted with almost 
absolute uniformity. The shrewd business men who manage 
these factories have thoroughly learned that if they wish to 
obtain in their products a flavor imitating that of butter they 
are obliged to use bacteria to give them this flavor. hey 
therefore buy the artificial pure cultures and inoculate them 
into large quantities of pasteurized milk in essentially the 
same way that the butter-maker inoculates them in his cream. 
They allow this milk to stand in a warm place for a length of 
time, which will produce the proper amount of souring, and 
then this ripened milk is mixed with the fats and the mixed 
oils made into margarine products. The result is that a flavor 
of butter which is, of course, derived from bacteriological 
products of the souring milk, is imparted to the margarine, 
All of the better grades of artificial butter are made in this 
way. The margarine factories use various kinds of pure cul- 
tures and experiment upon them with a good deal more care 
and know much more about their use than do the butter- 
makers. Butter-makers make comparatively small quanti- 
ties of butter, while oleomargarine factories make their 
