The Mount Holly news. [volume] (Mount Holly, Burlington Co., N.J.) 1891-1942, 1895-09-24

cro-organisms, the difference being that
in this case desired organisms are not
yeasts, but bacteria, and are not planted
in the cream Intentionally by the butter
maker, but are there at the outset when
the cream is set for ripening. The OBJ
ject of the ripening also is slightly diff
ferent. 1t is not intended to produce al
cohol, but rather to give rise to GER
tain amount of Tactic acid which hastens
churning and gives a greater yield from
the cream, and, more important still, to
give rise to certain series of decomposi-
ton products which have a very deli
cate aroma and taste, and which i'm
pregnate the butter, giving to it the Pc
culiar desirable taste of first class
product. y
As to what No. Al will do, particu-
larly what it will not do, the professor
writes:
Bacillus No. Al will not affect the
grain of the butter; it will not affect
the amount of the butter 1t does not
greatly affect the aroma of the butter
that is, the products that appeal to the
nose-and while butter made by its use
does have a pleasant aroma it is not
commonly very prominent one. When
tested by the nose only, the butter, there
fore, is not rated at its full value Nor
will Bacillus No Al make first class
butter out of third class cream. With
the use of this culture, as without it, it
is necessary that care should be taken
by the butter maker and the milk pro-
Queer to have good cream. But the good
effects of the culture are several. First
and foremost, it does improve the fla
yor. This effect is first seen in the
cream. When two lots of cream from
the same gathering are placed side by
side, one inoculated with Bacillus No.
Al and the other not, and allowed to
ripen together, the following differences
will be seen: The ordinary cream will
in normal manner sour and thicken.
The inoculated cream will not become
so sour nor so thick, but will acquire a
rich, pleasant flavor Both will be acid,
but the one will commonly have thin,
sour taste, and the other rich flavor,
besides the acid taste. If the ripening is
continued longer, the effect is still more
noticeable. The normal cream becomes
thicker and sourer and more unpleas-
ant, while the inoculated cream does
not grow much sourer, but its flavor in
creases in richness. If now butter be
made from the two samples, the one will
make a good, but moderately favored
butter, the other will be like it in every
respect except that its flavor is notice
ably richer and more agreeable.
The Matter With the Cheese Market.
Now add the reduction of the home
demand through the making of poor
cheese, skim cheese and filled" cheese.
and we can see at once that it is
not oyerproduction that is hurting us,
but rather underconsumption. What
makes it all the more exasperating is
that the farmers and factory men are
the only ones practically to blame for
this condition of things The farmers
are to blame for not standing up like
men of common sense, saying: "We
will not allow our milk TO be made into
anything but the best cheese possible.
We will not be party to any blind, silly
attempt to destroy the demand for
cheese. 2 The factory men are to blame
for not standing up and together, like
men of ordinary sagacity, saying, 1--WE
will not be party to any attempt to dis
courage and eventually destroy our bust
ness of cheesemaking. Here are the
two parties who can force ont poor
cheese and all frauds if they will. They
will find that they will need all the CON
sumption they can get to keep up the
cheese market of the future. -Hoard's
Dairyman.