Producing, retaining and controlling the flavor of butter

Citation: Towers, Nellie. Producing, retaining and controlling the flavor of butter. Senior thesis, Kansas State Agricultural College, 1898.Morse Department of Special CollectionsIntroduction: The great importance of bacteria in the dairy industry is at present admitted by all who have given the subject thought. A knowledge of the influence of bacteria in the dairy will be of the highest value to the practical dairyman, and to all who handle milk. It will teach them not only to produce goods that will keep, but also to care for them after they are produced. Bacteria are the tiniest forms of organic life known. They vary in form and also in size. Three types are known, namely, cocus, bacillus, and sperillum. A common lactic acid bacterium is about three micro-millimeters long, and one wide. One micro-millimeter is one, one thousandth of a millimeter, or one two thousand five hundredths of an inch. Bacteria multiply by division. The most common method is by fission. This separation takes place very rapidly