86 STORRS AGRICULTURAL EXPERIMENT STATION. 
Spectes Vo. 4o. 
The cream becomes slightly thickened at the end of 24 hours. 
If the ripening is continued for 48 hours it becomes decidedly 
thickened, or if ripened at a higher temperature than 25° C.(77°F.) 
The reaction is neutral, or if the ripening is continued it becomes 
slightly acid. It possesses a very slight, indescribable odor with 
practically no taste, the taste of the ripened cream being almost 
the same as that of the fresh sweet cream. ‘The cream churns 
readily and produces a butter which is usually of a good grain, 
though occasionally soft and fluffy when the ripening is carried 
too far. The flavor of the butter is good, although not first-class. 
The specially desired butter aroma seems to be wholly absent. 
This species may be regarded, then, as a neutral species having 
no noticeable effect upon the butter, either in producing a good 
or a bad flavor. If present in ripening cream its influence will 
be inappreciable. 
Species No. gl. 
This species is more fully described elsewhere in this Report* 
and need not be mentioned again here. 
Species Lo. 43. 
This species is a neutral one. Only a few tests were made 
with it, but in these hardly any effect upon the butter was 
noticed. ‘The butter was mild and possessed hardly any flavor. 
Species Vo. 44. 
A moderate temperature, either 20° C. (68° F.) or 23°C. (73 aay 
for 24 hours, produces no appreciable effect upon the cream. It 
neither thickens nor changes its reaction, nor its flavor nor taste. 
The butter made from it is extremely mild and almost like sweet 
cream butter. When the cream is ripened at a higher tempera- 
ture, or for 48 hours, it becomes quite thick and smooth, acquires 
an acid reaction with a sour but pleasant taste and produces 
butter which is good but very mild, and with no very prominent 
taste. No. 44 is thus like No. 40, a purely neutral species whose 
effect upon the cream is very slight indeed, and its effect upon 
the butter is.so slight as to be inappreciable It would have no 
influence upon butter, either for good or for bad, if present in 
the normally ripening cream. 

* This Report, pp. 57, 58. 

