Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1899-07-22
GUTTER CULTURE
A Summary 81 the Result Of an sErperi-
ment Conducted In Pennsylvania.

A Summary az the Result OF an sExperi-
ment Conducted In Pennsylvania.
The object OF an experiment recently
conducted at the Pennsylvania Expert
ment Station with commercial butter
cultures was to determine the effect OF
Hansen's Tactic Acid Ferment, Bacil-
lus Al, Boston Butter Culture and a
skimmilk starter upon the flavor in
butter made from both pasteur1zed
and nnpasteurized cream. The work
was conducted In The College cream
cry, the bntter made and a sample of
each lot sent TO expert butter men in
philadelphia, New York and Boston
who scored each sample by number.
Fiffy-fpe churniugs were made so
THAT the results or aimed can be con-
sidered as very fairly representing the
value OF these various butter cultures
in practical butter making.
A summary Of the results OF this ex-
pertinent is as follows:
/. In the light o. these experiments
butter cultures may be divided into
two classes. the acid forming and the
non acid forming.
2. In pasteurizeJ cream the nom
acid forming cultures gave results
slightly inferior 10 those obtained with
the unpasteufized cream which was
ripened naturally, with no culture.
3. In unpasteuriLed cream the non
acid forming cultures gave results
slightly if any better than those OBJ
tanned with the unpasteurized cream
ripened naturally, with no culture.
4. In pasteurized cream the acid
forming cultures gave results slightly
better than those obtained with the
unpasteuriZed cream ripened natural
", with no culture.
3. In unpasteuriZed cream the acid
forming cultures gave results but
slightly if ut all better than those OBJ
tanned with the unpasteurized cream
ripened naturally.
6. The use of an acid forming
culture seemed TO result in n greater
uniformity in flavor in butter made
from pasteurized cream.
Z. OF the acid forming cultures
tHansens Tactic Acid Ferment and
the skimmilk starter the skimmllk
starter gave results practically as good
as did the more expensive commercial
cultures, although not so conveniently
prepared.
T. AS good If not better favored
butter was made from unpasteurized
cream ripened with skimmik starter
as from paateurized cream ripened
with commercial starter.
8. The amount of acid developed in
the cream had very important bear
ing upon the flavor of the butter. As
a rule the best favored butter was
made from cream in which the de-
velopment OF acid had exceeded 50 per
cent.
10. Close attention TO details, cleanli-
ness and the careful selection of milk
Mt the weigh room promise more in inn
proving the flavor of the butter than
pastcurizlug and the use of pure cul-
lures.
Ii will be seen from these trials that
the producer of the milk, the man who
lnilks and the COW, is responsible to a
very great degree for the flavor of our
dairy products. If milk is delivered TO
the buttermaker in sour, tainted
condition no amount of pasteurizing
or pure culture can produce first
class article from it. But If the milk
is properly cared for from the time Ii
is drawn from the COW until 1t is de-
liYered to the butter or cheesemaker a
good product is assured with reasona-
bile care and skill on the part of the
maker. I'll. HAYWARD.