68 STORRS AGRICULTURAL EXPERIMENT STATION. 
it worth while to investigate whether or not the aroma of butter 
might not be due to species of organisms that do not normally 
sour the cream. Bacillus No. 41, while it produces a very slight 
acid reaction, does not sour the cream, and it belongs, there- 
fore, to an entirely different class of organism from those hitherto 
used. ‘This is especially interesting as indicating that probably 
the aroma of the butter is entirely distinct from the souring of 
the cream and may be produced either by acid organisms or by 
organisms that do not produce acid. , 
In one other respect Bacillus Mo. 4z appears to show itself as 
decidedly more advantageous in practical use than the organisms 
hitherto used. As will be seen above no previous treatment of 
the cream is needed in order that Bactllus No. ar may produce 
its appropriate results. ‘This, of course, greatly simplifies the 
use of the organism and makes it much more probable that 
artificial inoculation of cream for ripening may in the future 
become a somewhat universal process. So long as butter-makers 
are obliged to heat their cream before artificial inoculation, in 
order to destroy bacteria already present in it, so long will they 
hesitate about adopting any form of artificial inoculation. When, 
however, the butter can be improved from three to eighteen 
points by the simple addition of a culture of the proper species, 
the use of the organism becomes decidedly easier. When first 
undertaking these experiments I was extremely incredulous as to 
the likelihood that artificial ripening of cream would ever be very 
common among butter-makers. Having, however, seen what 
good results can accrue to all grades of butter by the simple 
addition of a culture to the cream, I am now prepared to believe 
that the artificial ripening of cream will have a growing popularity 
among the butter-makers of this country. 
SUMMARY. 
The results of the experiments with Bacillus No. 41 bring out 
three points of especial tmportance. 
Bacillus No. 41 ts not to be regarded as a cream-souring organism, 
but one whose value in ripening cream depends upon its power of 
adding desirable aroma to the butter. 
Ln the use of Bacillus No, 41 no previous treatment of the cream 
to be ripened ts necessary before tt ts inoculated with the culture. 
Up to the present time experiments in at least sixty creamertes 
and with some hundreds of thousands of pounds of butter have 
resulted in untform tmprovement in the quality of the butter made 
Jrom cream ripened with Bacillus No. tz. 

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