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Studies on the Butter Culture Organisms in Butter¹

Iowa State College, Ames, Iowa

ABSTRACT

The microscopic examination of various dairy products supplies information on the morphologic types of organisms contained that is very useful in any attempt to determine the conditions under which the products were produced and handled. In the case of milk, the significance of certain morphologic types has been so definitely established that the general history of a sample can often be determined from those present. Because of the limited use that has been made of microscopic counts with butter, most of the information on the significance of various morphologic types of organisms in this product has been adapted from the information available on milk. This procedure has been very helpful, but the conditions encountered in the production and handling of butter differ so greatly from those encountered by milk that the studies on milk cannot be expected to supply all the information desirable with butter.

In the microscopic examination of numerous samples of butter, it was noted that certain of them contained many long chains of streptococci, sometimes with from 50 to 100 cells per chain.

¹ Journal Paper No. B75 of the Iowa Agricultural Experiment Station.