=Starters in "process" butter and oleomargarine.= The advance which has recently been made in the science and practice of cream ripening and butter production is utilized most effectively in the treatment of cream in the renovating process. Old, soured, and stale cream is reduced in acidity by the addition of lime. The cream is then pasteurized and aerated to expel the odors as much as possible. A large amount of starter is then added and the cream immediately churned. Under these conditions, the bad flavors are materially reduced in intensity, and desirable flavors absorbed by the fat from the selected starter used. It is thus possible to produce butter of good quality from cream that would at first be regarded as quite unsuitable for butter production. In the manufacture of oleomargarine the same principle is utilized. The butter aroma and flavor is imparted to the neutral oils and tasteless fats by mixing the same with a properly prepared starter. Renovated or process butter is given a desirable flavor in the same way. =Wash water.= It has been found that the purity of the water used in washing the granular butter has a marked influence on the keeping quality. If the water is from a shallow well into which surface water finds its way, it is certain to contain large numbers of those types of bacteria that are found in the soil, while if it comes from a deep well that is properly protected from surface contamination, the bacterial content of the water will be low and no injurious effect on the butter will be noted. When it is impossible to obtain pure water for washing purposes, a proper supply may be secured by sterilizing the water. The most convenient way of heating the water is by the direct injection of steam. It is necessary to use that coming directly from the boilers and not the exhaust from the engine, since the latter is likely to contain small amounts of oil that will impart to the butter an objectionable flavor. After cooling, the water is ready for use. It has been shown that the cost of treating an impure water is more than covered by the increased returns from the product. A pure and healthful water supply should be one of the essential things of every dairy, creamery, and cheese factory, not only for the sake of the quality of the product, but also to avoid contamination of products with disease-producing bacteria. =Bacteria in butter.= The germ content of butter will depend on the type of cream. Sweet-cream butter contains but few bacteria. In sour-cream butter the content in bacteria will be greatly increased, especially as to lactic organisms. Often, it may amount to several millions of organisms per gram. The germ content of butter is said to be greater on the outside of a package than within the mass, due doubtless to the free access of air, thus favoring the growth of the aerobic forms.