New-York tribune., 1895-08-18

SO Dr. Conn declares absolutely uniform
WILL NOT MAKE FIRsT-CLAss BUTTER
FROM POOR CREAM.
II is frankly admitted that "B A. cannot be
expected 10 make the highest quality Of butter
from a poor quality of cream. No such claim
has ever been made for t. What has been and
Is claimed the result o. experiments lasting
two years is that the culture will produce an
Improvement where it is properly used. The ex-
tent Of the improvement will depend on a variety
Of conditions. DR.. Conn says explicitly: This
bacillus No. Al, when growing In cream, does
! unquestonably produce that peculiarly desired
'nutty flavor winch is characteristic Of the high
grades of butter That it will produce this flavor
has been demonstrated over and over and over
again. 1t will for this reason when introduced
in the proper way. always improve the quality
of butter made from cream because IL does dnd
to the cream this desirable flavor, bat II cannot
be expected to make high quality Of butter from
poor quality of cream.
There is another characteristic Of "B Az on
which stress is laid and which is regarded as OF
special Importance to those who do not get the
highest quality Of cream. The use OF this cul-
ture in the rlpening Of cream delays the sourng
of the cream greatly. Two parts of the
same lot Of cream one inoculated and the other
left TO itself will show marked differences In
twenty -four hours. The second will probably be
sour and partly curdled. while the first Will be
only slightly sOured and not curded. and Will
have "nutty" aroma and flavor Indeed the
inocuated cream may usually be kept week
or more without curdling and the buttermilk
from IL is sweet rather than sour. When, there
fore. a creamery Is situated that II obtains
cream only after 1t is somewhat DID, the use OF
"B Al" Is of especial value; and In many cases,
not only in laboratory experiments, but in cream
cries, it has proved that old cream Is decidedly
improved In quality. But it will not make gilt
edged butter from such cream
REVOLUTION IN ENTERTAINING
Sitting in his workshop in the pleasant build
ing Of the Biological Laboratory, at Cold Spring.
few days ago. DR.. Conn discoursed In the most
interesting manner regarding his discovery Of
"B Al" and the results which have flowed from
II do not swear by No. Al" he said. but
am convinced that the principle Is correct. 1t is
the same principle that Pasteur discovered and
applied to the making of beer, and believe that
IL will bring about as great revolution in but
termakng as the introduction OF the centrifugal
separator did. No. Al Is the best thing found so
far, but can tell when something will be
discovered that will accomplish still greater re-
suits. ! am constantly experimenting on the bac-
terra OF milk. and another one even more valuable
than No. Al may turn up any time. 1t was the
farthest thing from my mind when / began this
work that such practical results would come
from IT, After / had found No. Al and become
convinced of its value | found it impossible TO
give 1t away and induce the creameries to use
1t. They would not take it. for they would not
believe that any thing valuable could be had for
rothing. After time a man came to me to get
the privilege of going to creameries with it.
hesiiated about going into business even to that
extent, for have my own professional work TO
do and wish to give my attention to 1t.
Finally consented and he went about it.
His method was to go 10 creamery and say:
1 have something here which will improve the
quality Of your butter. don't want to talk about
II or force II on you. | don't ask you TO buy II.
All I ask Is the privilege OF making an expert
ment with it. This was usually granted as a
matter of course. and in about week and a half
the proprietor would be quite willing to ask ques-
tions about 1t. with the result that the culture
is used regularly in $50 creameries \ stock
company is now being formed for its manufacture
and sale. The exact process OF cultivation have
not disclosed nor do intend 10 do so at present.
for the reason that the process must be carried
on under the direction Of trained bacteriologst.
intend to establish laboratory In Middletown
for carrying 1t on, where can give 1t my per-
sonal attention. AS the business grows 1t is prob
able that some one will have to be employed to
look after II especially and In fact to devote his
entire time TO IT..
MAKES BUTTER KEEP LONGER AND IN
CREASEs IT'S VALUE.
What is the effect OF the culture on the keep
ing qualities OF butter?" DR.. Conn was asked.
|. That is something which has not been fully
determined" his answer There are now
some 100000 or 100000 pounds OF culture butter
in cold storage, being kept there in order 10 clear
up just this point According to the present out
look the butter made from the culture seems to
that made without 1t. The question Is one that
cannot be positively answered until after months
OF trial, but in the opinion OF all butter makers
who have tested 1t. as well others, the butter
made by this process keeps better retains its
delicate aroma for a longer time, and when put
into cold storage or simply left In cold cellar
will last for a longer period without manifesting
the tendency to rancdity which Is so character
istic of butter" G.
What is the effect on the price OF the butter?"
"The effect in general Is to increase the value OF
butter about two cents a pound. People are be-
ginning to learn the value Of culture butter and
to ask for It. Wherever the culture has been
properly introduced into a creamery an improve
ment In the quality Of the butter made In that
creamery has been observed. II there are in
stances where such introduction has failed to pro-
duce Improvement. they have not been brought
10 my personal attention. At all events we have
had success, In hundreds OF cases and failure In
very few The failure In the few cases Is. In my
opinion. to be attributed 10 the lack OF proper
use OF the culture me success has been reached
not in few experiments. but In an experience Of
nearly two years; not In one creamery. but In
IN he n