Microbiology for Agricultural And Domestic Science Students

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Many cultures were isolated and tested as to their effect on the flavor of butter. Those found to be de- sirable could be maintained in the laboratory, and could be furnished to butter makers to be used and propagated in a manner similar to the method employed with the impure and less constant home-made starters. The pure cultures of lactic bacteria are widely used at present in the butter-producing countries of the world and their use is being constantly extended, as butter makers come to reco...gnize the importance of con- trolling the ripening of cream. It was found that the butter made from cream ripened by pure lactic cultures did not possess as high a flavor as did the finest butter made from naturally ripened cream. This led to the search for organisms that could be used alone, or together, with the lactic bacteria, and which should give the high flavor desired. Such cultures were found, but their use did not prove practical, either because they did not maintain their properties on continued cultivation, or because of their effect on the keeping quality of the product.

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Microbiology for Agricultural And Domestic Science Students
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