The adulteration of butter / [Allan Barns Graham].

  • Barns-Graham, Allan, Jr.
Date:
1906
Catalogue details

Licence: In copyright

Credit: The adulteration of butter / [Allan Barns Graham]. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    during the first hours, but it soon stopped, at least if the butter had been well worked. The lively bacterial increase in the surface layer spread very slowly towards the centre. “ Lafar (Munich) found an immense number of bacteria in sour-cream butter examined by him, which presumably had not received the best treatment. In most samples ten to twenty million bacteria per gram (-^g- of an ounce) were found, and he adds that it is not stretching matters to assert that more living organisms are often consumed with an ordinary good-sized Sandwich than there are inhabitants in Europe. “ The outer layers of fresh sour-cream butter will be found to contain a large number of the bacteria that took part in the ripening. But these do not generally appear to thrive long in butter, unless it is soft and contains a good deal of butter-milk. Samples of butter of different origin have shown great difference in this respect. If a sample is dry and hard, the lactic-acid bacteria and even some putre- factive bacteria will soon disappear, so that butter after four or five days will present an !5
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