The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-09-11
BACTERIA IN MAKING BUTTER.
Claim That They Produce the June
Flavor Mt All Seasons of the Year.
From the PhlladeIphia Press.

From the Philadelphia Press.
Recent discussion of the subject OF
farming for profit in agricultural and
scientific gatherings throughout the
United States and Canada has called par
icular attention to thechances for good
returns from dairy products. and this,
in turn, has brought to light the great
increase that has recently been noted in
the use of bacteria in the manufacture of
butter and cheese.
That bacteria has been used to a great
err or less extent for the production of a
good flavor in dairy products has per-
haps been vaguely knowato the general
public for some time past, but it may
probably be news to many that bacteria,
grown especially for this purpose, have
become commercial article in the pro-
duce trade, and that thousands of dol
lars worth of this artificial starter in
the making of butter and cheese have
been sold yearly in all parts of the
world
The headquarters for the dissemina-
ton of these bacteria is right here in
Philadelphia. A company has been or
gained with a capital of 100000 and
this company is selling a great deal of
its butter culture" so called. A Press
reporter was shown orders for tubs of
this culture" TO be sent to creameries
and large dairy establishments in all
parts of this and adjoining states, in
Canada, in Scotland and in Australia.
1t is claimed for these bacteria that
they produce a uniform flavor in butter
so that the popular June flavor may
be secured at all seasons of the year.
Also that it regulates the flavor of
cheese. Interviews with dealers in these
commodities, however. develops a differ
ence- of opinion as to the successful out
come of the experiments that have been
made with the bacteria, and some of the
dealers insist that they are handling ex-
cellent butter and cheese, made in the
good, old-fashioned way, and ask for
nothing better.
PSYCHOLOGISTS, however. declare that
the use of bacteria is a great step for
ward in scientific dairy production. The
discoverer of the butter-bacilus claims
to have separated from all the other
families of organisms in milk and butter
the pureSt and most powerful of all, and
the Philadelphia company above referred
to is putting it upon the market as a
substitute for the natural Starters
which all butter makers recognize as the
foundation for a good product.
These bacill have been used very ex-
tensvely in Denmark and other foreign
countries but it is only recently that
their dissemination has been largely de-
yeloped in this country. Formerly they
were dispensed in liquid form, but now
they are dried and tubed in powder form.
These tubes sell for a dollar each and
their contents are supposed to be sufi-
Gent TO provide starter for large
quantity of milk for several weeks, if
properly handled.
The idea is that the milk shall be
thoroughly pasteurized, that is that it
shall be heated to 100 degrees, by which
all germs are absolutely destroyed Then
this artificial starter is introduced and
it has no counteracting force to encount-
err One of the commercial sized tubes
is emptied into six quarts of pasteurized
cream and allowed to stand for twenty
four hours for the purpose of ripening.
and, before the churning is done enough
of the inoculated cream is saved out as a
starter for the next days churning. In
this way there will be starter" tor two
or three weeks before new tube of bacte-
ria will be needed.
1t is claimed by the agents for the bae-
terra that the best favored butter and
cheese in the Philadelphia markets are
made with this culture" and that dair-
men all over the country are learning that
In this way alone they can be sure to have
the June flavor" all the year round.