The Mark Lane express, agricultural journal &c . edium, or becau e they were crowded outor overwhelmed in numbers by the acid producers—recommence their action, and if they areallowed to continue the milk develops a bitterflavour, which is the natural result of ttieir life, asan acid flavour was of the others. The manifest result is the of the un-pleasant butyric flavour and taste which are awell-known mark of inferior products. Benefits of a Starter. It will be now quite a simple mitt r to realisethe benefit of using a starter. Seeing that thevariety of bacteria which may usually
The Mark Lane express, agricultural journal &c . edium, or becau e they were crowded outor overwhelmed in numbers by the acid producers—recommence their action, and if they areallowed to continue the milk develops a bitterflavour, which is the natural result of ttieir life, asan acid flavour was of the others. The manifest result is the of the un-pleasant butyric flavour and taste which are awell-known mark of inferior products. Benefits of a Starter. It will be now quite a simple mitt r to realisethe benefit of using a starter. Seeing that thevariety of bacteria which may usually ne presentin cream is very numerous, it is a matter of littlowonder that the ripening shoul I occasionally notbe as successful as could be desired. Under goodcircumstances there is present a sufficient numberof the lactic acid bacteria for them to be able byrapid development to oust or overwhelm the othergerms, and the normd and successful progress ofthe ripening is thus enabled to go on. But if byreason of dirty handling of the milk or dirty. THS CHBS3B TJ3NT AT THE FROME AGRICULTURAL SOCIETYS SHOW LAST WEEK to go too far too much acid resells, and this excessis found to result in the production of strong andundesirable flavours in the butter obtained. A further evil results from the over aciditycausing the firm coagulation of the casein presentin the milk or cream ; this is broken into minutegrains in churning, and instead of passing into thebuttermilk and out of the butter, its presence isfound there in the specks or flakes of casein, whichare one of the indications of inferior butter It would stem almost, however, that Naturedesires directly to assist the dairyman in the pre-vention of over-ripening, for it is found that alimit is automatically set to the degree of acidityproduced by the lactic acid bacteria. The resultis tbat when a certain stage is reached in theiracid-producing work, the acid which they them-selves have produced puts a stop to their work-the acidity be
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Keywords: ., bookcentury1800, booksubjec, booksubjectagriculture, bookyear1832
