THE BUTTER AROMA BACTERIA

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Abstract
Certain capsule-forming bacteria are noted as having an important influence in formation of butter aroma. It is impractical to classify them on the basis of ability to ferment citric acid, since this is a minor and inconstant property. In a medium composed of a specially prepared yeast extract added to milk, butter aroma bacteria produce mainly laevo-lactic acid from the lactose and, according to the new classification (Orla-Jensen, 1919), belong to the Betacocci. Yeast extract stimulates the growth of lactic acid bacteria when added to milk, and development of aroma bacteria with formation of acid can be furthered by its use. New possibilities are thus foreseen in cream ripening.

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