88 STORRS AGRICULTURAL EXPERIMENT STATION. 
Species Vo. 48. 
Cream is very slightly thickened. Indeed, in some cases there 
is hardly any appreciable change in the appearance of the cream 
after ripening, even at a temperature as high as 28° C. When, 
however, the ripening is continued for a longer time the cream 
becomes thickened. The reaction is alkaline or amphoteric, 
and, hardly changed from the normal reaction of the milk. 
There is a very slight, not especially pleasant odor developed 
and a peculiar, sweet taste. The butter made from the cream 
has in every experiment a peculiar taste as if the cream had been 
over-heated in pasteurization. It was thought at first that this 
was due to over-heating, but the absolute uniformity with which 
this flavor appeared led to the conclusion that it was really a 
taste produced in the cream by the action of the organism itself. 
The butter was not good and would have been everywhere 
regarded as very poor in quality. No. 48, therefore, is an 
unfavorable species for butter-making. Although producing a 
good grained butter, from a cream which churns quickly, there 
is a tendency to give to the butter an unpleasant flavor which 
makes the organism injurious for normal butter-making. 
Species Vo. 49. 
By this organism the cream is slightly thickened into a smooth- 
ish mass which is alkaline or amphoteric in reaction. There is 
only a very slight flavor, but a sweet, pleasant taste in the cream. 
The butter made therefrom is of an excellent quality. It is not 
so good as that produced by No. 41 and yet has a pleasant, 
agreeable flavor and a good grain. It may be regarded, there- 
fore, as one of the species of organisms advantageous to butter- 
making. 
Species Vo. 51. 
Cream is rendered somewhat thick and smooth by the action 
of this species when used for 24 hours at 20° C. (68° F.) The 
reaction is hardly changed. A peculiar, indescribable odor is 
noticed and a sweet, very pleasant taste to the cream. The 
butter made therefrom is mild, tolerably good in taste, though 
never producing a typical aroma such as desired in first-class 
butter. It is a species whose presence in the cream is of no 
special importance either in producing good or poor butter. 


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