BOTTLED BACTERIA.

Star (Christchurch), Issue 5961, 28 August 1897, Page 7

BOTTLED BACTERIA.

The a,vcrr,g-e layman has long been sustained by a secret beliei* that the vast majority of bacteria are harmless, and considering that he daily consumes millions of them in eating, drinking and sleeping, it is consoling to find the belief confirmed by ?.n eminent authority. Another scientist contributing to an English review does something toward relieving* bacteria of their evil name by explaining how mucli they have to do with successful butter-making. Butter, as every one knows, is best made from sour cream, and does not keep well unless the cream is soured before churning. This result is usually attained by letting the cream stand till it sours of its own accord. But a series of experiments carried ou in Schleswig-Holstein have proved thatthe souring of cream is produced by the presence of certain bateria, which can be cultivated and introduced in such a way as to cause artificially the necessary souring. A doctor named Vv r itter has studied the subject and "so skilfully blended certain cultures together that when the mixture was added in due proportion to sterilised cream to effect souring, tbe butter made therefrom was of most delicious flavour, pure and of great commercial value, inasmuch as it kept admirably." The dried seed or powder of the bacteria used in this process can now be bought put up in bottles. A proportion is added to a I small quantity of skimmed milk, which is subjected to a moderate continuous heat till the bacteria have developed. The " fermentation starter" is then added to the cream. The pure culture is only used occasionally, enough of the "starter" being left over every day to begin operations with on the next. The excellence of Danish butter is attributed to the care taken in choosing the "fermentation starter." — Popular Science Monthly.