Evening Republican, Volume 14, Number 199, Rensselaer, Jasper County, 22 August 1910 — HOW TO KEEP BUTTER PURE. [ARTICLE]

HOW TO KEEP BUTTER PURE.

London Firm Sells Microbes to Be Introduced Into Cream to Kill Decay Germs. London. —Inoculated butter —guaranteed, to keep fresh for months —into which millions of beneficial bacteria have been introduced for the purpose of preserving it, will be in common use in the near future, and the part hitherto played by boric acid in butter will henceforward be played by the active microbe. The production of these preservative micro-organisms is the object of a new company, which has recently opened its offices at Cricklewood, and—here large laboratories are being installed for the purpose of raising .millions of billions of bacteria for use in the dairies of the world. The manager of the new company 6aid that the discovery of the preservative microbe was the result of years of scientific research. “Its object,” he said, “is to fight other microbes that are found in butter which have a harmful effect upon it — that of turning it rancid. The only way of combating these germs has hitherto been by the use of preservative chemicals, which are harmful adulterants. “But nowmy firm has succeeded in finding an antidote germ to the harmful one, and by introducing it into the milk before churning butter is made which will keep fresh and pure for a long time. “The inoculation of the milk has the effect, broadly speaking, of setting up a fight between the opposing armies of germs and the bad ones, that would destroy the freshness of the butter, are destroyed by the harmless ones which are introduced.” The microbes are sold in the form of a clear liquid, in small bottles, which is added to buttermilk and prepared in a certain way before use. When the preparation is ready one gallon of it is added to every 20 gallons of cream in

the butter churn, the rest of the butter making process proceeding in the usual way. The prices of the cultures used in these processes vary from 75 cents to $2.50 a bottle, and full instructions to dairymen are issued with each consignment. The cultures are equally effective in margarine.