The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1890-10-09
BACTERIA IN BUTTER.


The Result Of Reses -ches Made BY Emil
nent European Daley Exports.
Some important articles have recently
appeared in German and Danish papers
upon tho flavor of butter. In some OF
the continental countries, including
Germany and Denmark, there are special
institutions for the study OF biological
questions connected with the dairy, and
already much information has been OBJ
tanned with regard to the influence of
heterogeneous upon milk, butter and
cheese.
It appears to be held by some inves-
tigators that the havoring, whether it
be oily, fishy. hitter. tallowv, or even
the flavor of turnips, is caused by bac-
terra. Prot. Storch found large num-
bers of bacteria OF particular
variety in oily butter, but this
variety was only found in other
butter in isolated cases. He found
however, that it was not possible, In his
own experiments at least, to produce
oily butter by the introduction OF these
bacteria into cream. In other cases he
found bacteria which did not differ very
udJcElhlly Ill iii anu $40 ALVIN pAsO
normal acid-producing bacteria which,
when present in large quantities in
cream, produced butter with ,
tallowy flavor. Similar results were
obtained by C. D. Jensen. Again, in
another case, Prof. Ford, SO we'll
known as the scientist whose influence
on Danish butter-making has had such
an important effect upon the butter mar
ket OF this country, found that butter
from . farm where turnips were not
used for the cows had . strong turnipy
flavor, and it is believed by Prof.
Storch that this flavor is derived from
the presence OF q certain kind OF bac-
terra. The German writer suggests that
il cream like milk can be heated to 100
degrees Fahr., and thus sterilized, and
then cooled rapidly, SO that 1t remains
fresh at the end Of thirty hours, 1t would
be possible to produce the necessary
form Of acidity by the introduction Of
normal acid-producing bacteria before
the few organisms which were not de-
stroyed by the process had time to
exercise any dangerous influence. It
has been customary to heat cream 10 .
somewhat high temperature in some
factories for years, and to rapidly cool
it. although the process is attended
with some slight loss Of cream. In
order to obtain such bacteria Prof.
Storch procured sample Of the butter
milk produced in dairy famous for the
high character of its butter. In this he
discovered three varieties OF organism
whose physiological action upon the
milk he described in the following
terms: Where No. was used the coag-
ulum produced was smooth and soft.
homogeneous, with what may be termed
q clean acid flavor, and faint but clean
smell. In the case of No. the coagu-
lum was firmer, the taste was clean but
acid, and the smell scarcely SO clean
and not SO perceptible as in the previous
instance. In No. 3 the coagulum was
Arm and homogeneous, the smell very
faint and somewhat impure. Expert
ments were aext tried with bacteria
taken from butter, but the results wero
not favorable.
In another series, however, seven diff
ferent kinds OF bacteria which produce
acidity were obtained from cream which
had been procured from dairy famous
for its its excellent and sweet-smel1ing
butter. Two Of the varieties communi-
Gated strongly marked aromatic smell
to tho milk, although 1t was not SO in
tense as that of sourcd cream in the
dairy. The process Of souring or acidi-
tication was repeated number Of times
with the same kind Of bacteria, and the
same aromatic. buttery, but slightly
acid, smell was obtained. Next twenty
mounds OF sterilized cream was acidifed
By the introduction of these bacteria,
and subsequently churned. Ths re-
suit appears to have been all that could
he desired; SO that 1t was concluded
that these bacteria are one Of the
sources from whence the aroma Of hut
ter 10 obtained. There can be little
doubt that bacteria can DO produced
in dairy which will have beneficial
influence upon the flavor Of every arti-
Gle made from milk produced in 1t; but
II this is the case, it is equally evident
that by carelessness, uncleanliness and
bad management dangerous bacteria
may also be bred, and certainly mo.e
easily, the result OF which will be the
flavor OF tho butter, or tho cream, or Of
the cheese is extremely bad, and It may
be perhaps unwholesome. Re-
view.