The Portland daily press., 1895-01-12
"JuNE" BUTTER IN WINTER.
Prof. Gone, of Wesleyan University, Discoy-
ers Culture That Will Do for Cream in
Winter What The Bacteria Found Nor
mafly ID Cream in summer win Do


:. Rrof, "a. W Conn, in some experiments
in his, baeteriological4, Ia boratory at
gWesleEsnd UNIVERSE ty... has. made a dis
covaTyr6 filnpertanc TO aevery aone inter-
esteaE ih the making of butter. 1t is
Welt Known fnataasr butter making has
beer conducted IL has been Impossible
to make the best butter in the winter
time, writes Middletown, Conn.,. cor
respondent of the New York Sun. In
spite of every effort dairymen have been
unable to produce from November to
May butter equal in flavor to that made
in the summer. The latter has a
peculiar flavor, particularly noticeable
in June. For this reason the hest butter
is often known as "June" butter. Prof.
Conn's discovery will enable dairymen
to produce peculiarly fine quality of
June" butter throughout the year.
The first step in butter making is
known as ripening the cream. 1t tis a
process much similar to the fermentation
of beer, and is similarly produced by the
growth and multiplication of millions
O.. bacteria which were.originally present
in the cream. The quality of the butter
depends almost wholly upon the kind of
bacteria in the cream, and the reason why
it has been impossible to make the best
butter in winter is due to the fact that
the species of bacteria which give the
peculiar flavor to June butter are not
preseatrss naturaI 3, during the cold
Weather But thsyisii may be5&eultivated
aftifcially. and this is just what DR..
Conn hRs:dofie. % s'ft 9fs, TO 2saasfss
sDr. Connsworkeddf for al long time be-
fore discovering the particular species
of bacteria whfeh has this power hut
finally, Whfta perfmenrfng with some
butter at the Worlds Fair hit upon
just the kind he was looking for. Since
that time he has been carrying on fur
taer Investigations proving the efficacy
of his bacteria and perfecting the meth
DDS of it's artificial culture. AS the result
of his labor he has found that the
bacillus which gives the best results as
an organism for the artificial ripening of
cream is one which the named bacillus
No. A." = -.
The method by (which it has been
proved that this bacillus would do the
work required was: A half pint of milk
was sterillzed thoroughly by continuous
steaming so as to kill any organism
which might be present in it. After this
the milk was inoculated with some
bacillus No. Al which had been prepared
in the archaeological laboratory. The
milk was then sat aside and the bacilli
allowed to develop for day or two, the
object being to increase the number of
bacteria and thus prepare for large inoc-
ulation at the creamery where the sub
seQuent experiments were carried on .
This culture was poured into six or eight
q narts OF cream and the mixture put
into the ripening room. After a day or
two it was churned, the buttermilk be-
to the large cream vat. The cream was
then allowed to ripen for the. normal
time and at the normal temperature and
then churned as usual. Before tina
churning small quantity was set aside
for inoculation into the next days cream,
the process being thus kept up until the
virtue of the original incubation was
exhausted.
I The result of this experiment. was al
ways the same. The first six OF eight
a uarts of cream gave moderately good
butter but did not have just the flavor
wanted. The first large churning was
better. Then on, each day the quality
steadily improved until after. two or three
days there began to be noticed pleasant
favor not there at first. This soon be-
came very strong and noticeable and
was present in the butter for two or
three weeks after the original inocula-
ton, the length of time varying with
conditions. When the quality
began to deteriorate it could easily be
restored by fresh incubation from the
laboratory, so that there was no difficulty
in maintaining it indefinitely. These
practical experiments We're carried on i
at the Cromwell creamery, one of the
largest in this part of~the State The
proprietors were at first very skeptical
as to the value of the method, but since
the results of the experts men have be-
come known they have become con-