. Creamery butter-making. Butter. 95a CREAMERY BUTTER MAKING frequently as many of the taint producing organisms present as of the lactic acid kind. But by adding a reasonable amount of starter to such cream, the lactic acid bacteria will so far outnumber the others that a good flavor may be expected. In order to better understand how the addition of a good starter will increase the fighting force of lactic acid bacteria in cream, we have represented in the accom- panying illustration the relative number of good and bad bacteria present in a given sample of cream just before and just after the
. Creamery butter-making. Butter. 95a CREAMERY BUTTER MAKING frequently as many of the taint producing organisms present as of the lactic acid kind. But by adding a reasonable amount of starter to such cream, the lactic acid bacteria will so far outnumber the others that a good flavor may be expected. In order to better understand how the addition of a good starter will increase the fighting force of lactic acid bacteria in cream, we have represented in the accom- panying illustration the relative number of good and bad bacteria present in a given sample of cream just before and just after the addition of starter. ^ • o o o o • o o o o o o loo o« Q 0°°rP O^q. • o o oQoo_p o bo&^o?rnS 6%: §o06 Xo«a Fig. A. Cream just before adding starter. Fig. B. Same cream just after adding 10 fo of starter. Fig. A represents a sample of cream rather below the average in quality, assumed to contain 6,000,000 bacteria per Two-thirds of these in this instance belong to the lactic acid group, which is represented by the circles. The other third of the bacteria belong to the taint pro- ducing group, which is represented by dots. What an insignificant chance taint-producing bacteria have to taint cream that has been treated with a good starter compared with their opportunity for mischief in the same cream, untreated!. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Michels, John, 1875-. Milwaukee, Wis. , The author
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbutter, bookyear1911
