FREE BOOKS

Author's List




PREV.   NEXT  
|<   101   102   103   104   105   106   107   108   109   110   111   112   113   114   115   116   117   118   119   120   121   122   123   124   125  
126   127   128   129   130   131   132   133   134   135   136   137   138   139   140   141   142   143   144   >>  
first been killed out by pasteurization. This is certainly the most logical and scientific method and is the way in which the process has been developed in Denmark. Here in this country, the use of pure cultures has been quite rapidly extended, but the system of heating the cream has been used in only a slight measure. The increased labor and expense incurred in pasteurizing the cream has naturally militated somewhat against the wide-spread use of the process, but doubtless the main factor has been the inability to secure as high a flavor where the cream was heated as in the unheated product. As the demands of the market change from a high, quick flavor to one that is somewhat milder but of better keeping quality, doubtless pasteurization of the cream will become more and more popular. That such a change is gradually occurring is already evident, although as yet only a small proportion of butter made in this country is now made in this way. Where the cream is unheated, a considerable number of species will be found, and even the addition of a pure culture, if that culture is of the lactic acid-producing species, will to some extent control the type of fermentation that occurs. Such would not be the case with a culture composed of the casein-digesting type of bacteria. Only those forms could thus be used which are especially well suited to development in raw cream. For this reason the pure culture ferments that are generally employed in creamery practice are organisms of the lactic acid type, able to grow rapidly in cream and produce a pure cream flavor in the butter. ~Purity of commercial starters.~ Naturally the butter maker is forced to rely on the laboratory for his commercial starter, and the question will often arise as to the purity and vigor of the various ferments employed. As there is no way for the factory operator to ascertain the actual condition of the starter, except by using the same, the greatest care should be taken by the manufacturer to insure the absolute purity of the seed used. A bacteriological examination of the various cultures which have been placed on the market not infrequently reveals an impure condition. In several cases the writer has found a not inconsiderable number of liquefying bacteria mixed with the selected organism. Molds not infrequently are found in cultures put up in the dry form. Doubtless the effect of these accidental contaminations is considerably less in the case of
PREV.   NEXT  
|<   101   102   103   104   105   106   107   108   109   110   111   112   113   114   115   116   117   118   119   120   121   122   123   124   125  
126   127   128   129   130   131   132   133   134   135   136   137   138   139   140   141   142   143   144   >>  



Top keywords:
culture
 

butter

 

cultures

 
flavor
 

purity

 

change

 

starter

 

condition

 

market

 

unheated


species

 
employed
 

bacteria

 
ferments
 
process
 

commercial

 

infrequently

 

number

 

lactic

 

pasteurization


rapidly

 

country

 

doubtless

 

effect

 

Doubtless

 
starters
 

Naturally

 

laboratory

 

Purity

 

forced


produce

 

reason

 
generally
 

suited

 

development

 

considerably

 

contaminations

 

accidental

 

organism

 

organisms


creamery
 
practice
 

question

 

manufacturer

 

impure

 
insure
 

absolute

 
examination
 
bacteriological
 

reveals