Part 3 (1/2)

It becohtly curdled, and acquires a peculiarly pleasant taste and an aroinal fresh crea the ripening that the bacteria produce their effect, for after the churning they are of less importance

Part of them collect in the butter, part of them are washed off from the butter in the buttermilk and the subsequent processes

Most of the bacteria that are left in the butter soon die, not finding there a favourable condition for growth; sorow for soes by which butter beco rather than with later processes

The object of the ripening of crea The butter - experience that ripened cream churns er yield of butter therefro, however, is to develop in the butter the peculiar flavour and arohest product Sweet crea indeed a taste almost identically the same as cream

butter, however, that is made from ripened cream has a peculiar delicate flavour and aroma which is well known to lovers of butter, and which is developed during the ripening process

Bacteriologists have been able to explain with a considerable degree of accuracy the object of this ripening The process is really a fermentation comparable to the ferrowth of bacteria during the ripening produces chees of a soredients of the ar and produce lactic acid; others act upon the fat, producing slight changes therein; while others act upon the casein and the albumens of the milk As a result, various biproducts of decomposition arise, and it is these biproducts of decomposition that make the difference between the ripened and the unripened cream They render it sour and curdle it, and they also produce the flavours and aroenerally looked upon as undesirable for food, and this is equally true of these products that arise in creah If the ripening, instead of being stopped at the end of a day or two, is allowed to continue several days, the cream becomes decayed and the butter made therefrom is decidedly offensive But under the conditions of ordinary ripening, when the process is stopped at the right moment, the decomposition products are pleasant rather than unpleasant, and the flavours and aromas which they impart to the cream and to the subsequent butter are those that are desired It is these decoh quality of butter, and this peculiar quality is a matter that determines the price which the butter maker can obtain for his product

But, unfortunately, the butterWhile coresses in a satisfactory n, the ripening does not progress nor the pleasant aroma and flavour of the properly ripened cream, the cream develops unpleasant tastes It may be bitter or somewhat tainted, and just as sure as these flavours develop in the cream, so sure does the quality of the butter suffer Moreover, it has been learned by experience that soood ripening of their cream While some of them will obtain favourable results, others, with equal care, will obtain a far less favourable flavour and aroma in their butter The reason for all this has been explained by y In the milk, and consequently in the cream, there are always found many bacteria, but these are not always of the same kinds There are scores, and probably hundreds, of species of bacteria common in and around our barns and dairies, and the bacteria that are abundant and that grow in different lots of cream will not be always the same It , and in the consequent flavours and arorowing in the creaood results with desired flavours, while others, under identical conditions, produce decidedly poor results with undesired flavours If the butter e nuood flavours, then the ripening of his creah quality If, however, it chances that his cream contains only the species which produce unpleasant flavours, then the character of the ripening will be decidedly inferior and the butter will be of a poorer grade

Fortunately the et into the creaood effects upon the cream or do not materially influence the flavour or aro of creaists have learned that there are some species of bacteria more or less common around our barns which produce undesirable effects upon flavour, and should these become especially abundant in the crea and the quality of the subsequent butter will suffer These n species of bacteria, however, are not very common in properly kept barns and dairies Hence the process that is so widely used, of si cream to ripen under the influence of any bacteria that happen to be in it, ordinarily produces good results But our butter e from winter to su is abnormal The reason appears to be that the crean species The ripening that they produce is therefore an undesirable one, and the quality of the butter is sure to suffer

So long as butter was made only in private dairies it was a matter of comparatively little i off in quality of this sort When it was made a few pounds at a time, and only once or twice a week, it was not a very serious s of butter did suffer in quality

But to-day the butter- e creaood deal more ih quality can be insured If a creamery which makes five hundred pounds of butter per day suffers fro, the quality of its butter will fall off to such an extent as to command a lower price, and the creamery suffers materially Perhaps the continuation of such a trouble for two or three weeks would make a difference between financial success and failure in the crea industries it is beco this process more accurately

The re has not been within the reach of the butter maker The butter maker must make butter with the creanated with n species of bacteria he is helpless It is true that much can be done to remedy these difficulties by the exercise of especial care in the barns of the patrons of the creamery If the barns, the cows, the dairies, the milk vessels, etc, are all kept in condition of strict cleanliness, if especial care is taken particularly at the seasons of the year when trouble is likely to arise, and if some attention is paid to the kind of food which the cattle eat, as a rule the cream will not become infected with injurious bacteria It n bacteria come from sources of filth, and the careful avoidance of all such sources of filth will in a very large measure prevent their occurrence in the cream Such measures as these have been found to be practicable in hest priced and the reatest care is taken in the barns and dairies to insure cleanliness and in the handling of the e portion of the trouble which arises in the crean bacteria may be avoided

But these ainst evils of i, and do not furnish any sureuniform flavour in butter Even under the very best conditions the flavour of the butter will vary with the season of the year butter made in the winter is inferior to that made in the summer months; and while this is doubtless due in part to the different food which the cattle have and to the character of the crea therefrom, these differences in the flavour of the butter are also in part dependent upon the different species of bacteria which are present in the ripening of cream at different seasons The species of bacteria in June cream are different from those that are commonly present in January crea the difference betinter and summer butter

USE OF ARTIFICIAL BACTERIA CULTURES FOR CREAM RIPENING

Bacteriologists have been for so to aid butterthem with the bacteria needful for the best results in crea this is extremely simple in principle, but proves to be somewhat difficult in practice It is only necessary to obtain the species of bacteria that produce the highest results, and then to furnish these in pure culture and in large quantity to the butter makers, to enable them to inoculate their cream with the species of bacteria which will produce the results that they desire For this purpose bacteriologists have been for several years searching for the proper species of bacteria to produce the best results, and there have been put upon the market for sale several distinct ”pure cultures” for this purpose These have been obtained by different bacteriologists and dairymen in the northern European countries and also in the United States These pure cultures are furnished to the dairyreat quantities of certain kinds of bacteria which experience has found to be advantageous for the purpose of crea

There have hitherto appeared a nu complete success in these directions Thepure cultures in the creamery The cream which the butter nated with bacteria, and would ripen in a fashi+on of its own even if no pure culture of bacteria were added thereto Pure cultures can not therefore be used as sih It is plain that the simple addition of a pure culture to a mass of cream would not produce the desired effects, because the cream would be ripened then, not by the pure culture alone, but by the pure culture plus all of the bacteria that were originally present It would, of course, be so of a question as to whether under these conditions the results would be favourable, and it would see rid of bad tastes and flavours which have con species of bacteria It is plainly desirable to get rid of the cream bacteria before the pure culture is added This can be readily done by heating it to a terees F) for a short ti sufficient to destroy most of the bacteria The subsequent addition of the pure culture of crea bacteria will cause the cream to ripen under the influence of the added culture alone Thiscountries in Europe it is beco rapidly adopted

In this country, however, this process has not as yet beco of the cream is a matter of considerable expense and trouble, and our butter makers have not been very ready to adopt it For this reason, and also for the purpose of fa butter makers with the use of pure cultures, it has been atteh less uniform results by the use of pure cultures in crea In the use of pure cultures in this way, the butter e amount of a prepared culture of certain species of bacteria, upon the principle that the addition of such a large nuh the cream is already inoculated with certain bacteria, will produce a ripening of the cream chiefly influenced by the artificially added culture The culture thus added, being present in very reater quantity than the other ”wild” species, will have a reater effect than any of them

This method, of course, cannot insure uniformity While it may work satisfactorily in many cases, it is very evident that in others, when the crean species of bacteria, such an artificial culture would not produce the desired results This appears to be not only the theoretical but the actual experience The addition of such pure cultures in many cases produces favourable results, but it does not always do so, and the result is not unifore over thethe cream to ripen normally without such additions, it is a method that is decidedly inferior to that which first pasteurizes the cream and subsequently adds a starter

There is still another eous ripening, which is frequently used, and, being sie This method is by the use of what is called a natural starter A natural starter consists simply of a lot of cream which has been taken from the most favourable source possible--that is, fro the best quality of crea this cream to stand in a warm place for a couple of days until it becoe numbers of bacteria, and this is then put as a starter into the vat of cream to be ripened Of course, in the use of this method the butter row in the starter, but it is found, practically, that if the creaood source the results are extremely favourable, and there is produced in this way almost always an improvement in the butter

The use of pure cultures is still quite new, particularly in this country In the European butter-er period and have become verythis line it is difficult to say; but it seems at least probable that as the difficulties in the details are mastered the time will come when starters will be used by our butter , just as yeast is used by housewives for raising bread, or by brewers for fer malt These starters will probably in tiy, in other words, is offering in the near future to our butterof the creah and uniform quality of butter, so far, at least, as concerns flavour and aro--The third great product of the dairy industry is cheese, and in connection with this product the dairyman is even more dependent upon bacteria than he is in the production of butter In the manufacture of cheese the casein of the milk is separated from the other products by the use of rennet, and is collected in largethe fresh cheese

This cheese is then set aside for several weeks, and soo a process that is known as ripening During the ripening there are developed in the cheese the peculiar flavours which are characteristic of the completed product The taste of freshly made cheese is extremely unlike that of the ripened product While butter made from unripened cream has a pleasant flavour, and one which is in many places particularly enjoyed, there is nowhere a demand for unripened cheese, for the freshly ards as pleasant

Indeed, the whole value of the cheese is dependent upon the flavour of the product, and this flavour is developed during the ripening

The cheeseof his cheese the most difficult part of his manufacture It is indeed a process over which he has very little control Even when all conditions seem to be correct, when cheese is made in the most carefultakes place in acheese becomes worthless

The cheese ularities, nor has he possessed anythat occurs takes on various types

Sometimes the cheese will becoe holes which cause the cheese to swell out of proper shape and become worthless At other times various spots of red or blue appear in the ain unpleasant tastes and flavours develop which render the product of no value

Sometimes a considerable portion of the product of the cheese factory undergoes such irregular ripening, and the product for a long time will thus be worthless If soularities it would be a great boon to the cheese manufacturer; and very many attempts have been made in one way or another to furnish the cheese maker with some details in the manufacture which will enable hi of the cheese has been subjected to a large aists who have been interested in dairy products That the ripening of cheese is the result of bacterial growth therein appears to be probable fro of cream, it is a process that occurs soe which is accompanied by the destruction of proteid matter; it takes place best at certain temperatures, and terowth of est to us the action of bacteria Moreover, the flavours and the tastes that arise have a decided resemblance in ly so in Lier cheese When we co carefully we learn beyond question that this a priori conclusion is correct The ripening of any cheese is dependent upon several different factors The method of preparation, the a, and other miscellaneous factors connected with the mechanical process of cheese manufacture, affect its character But, in addition to all these factors, there is undoubtedly another one, and that is the number and the character of the bacteria that chance to be in the curd when the cheese is made While it is found that cheeses which are treated by different processes will ripen in a different manner, it is also found that two cheeses which have been made under similar conditions and treated in identically the same wayflavour will vary The variations between cheeses thus ht or they may be considerable, but variations certainly do occur Every one knows the great difference in flavours of different cheeses, and these flavours are due in considerable measure to factors other than the sieneral similarity of the whole process to a bacterial fermentation leads us to believe at the outset that some of the differences in character are due to different kinds of bacteria that multiply in the cheese and produce decomposition therein