THE BUTTER AROMA BACTERIA

It is not our present intention to consider the influence which the feeding of the cows or the various methods of ripening may have on the production of aroma in butter, and neither will we dwell on the various micro6rganisms, lactose fermenting yeasts and ester forming strains of B. coli which were supposed by former investigators to contribute towards aroma production but which we would now rather regard as harmful in butter. We will, however, at once pass on to discuss the remarkable capsule form-ing streptococci which were demonstrated almost simultaneousl