~Fishy butter.~ Considerable trouble has been experienced in Australian butter exported to Europe in which a fishy flavor developed. It was noted that the production of this defect seemed to be dependent upon the storage temperature at which the butter was kept. When the butter was refrigerated at 15 deg. F. no further difficulty was experienced. It is claimed that the cause of this condition is due to the formation of trimethylamine (herring brine odor) due to the growth of the mold fungus _Oidium lactis_, developing in combination with the lactic-acid bacteria. A fishy taste is sometimes noted in canned butter. Rogers[177] has determined that this flavor is caused by yeasts (_Torula_) which produce fat-splitting enzyms capable of producing this undesirable change. FOOTNOTES: [153] Conn and Esten, Cent. f. Bakt., II Abt., 1901, 7:746. [154] Tiemann, Milch Zeit., 23:701. [155] Milch Zeit., 1889, p. 7; 1894, p. 624; 1895, p. 383. [156] Dean, Ont. Agr. Coll., 1897, p. 66. [157] Storch, Nogle, Unders. over Floed. Syrning, 1890. [158] Conn, 6 Storrs Expt. Stat., 1893, p. 66. [159] Conn, 9 Storrs Expt. Stat., 1896, p. 17. [160] Weigmann, Milch Zeit., 1891, p. 793 [161] McDonnell, ue. Milchsaeure Bakterien (Diss. Kiel, 1899), p. 43. [162] Storch, Milch Zeit., 1890, p. 304. [163] Conn, 9 Storrs Expt. Stat., 1896, p. 25. [164] Milch Zeit., 1891, p. 122; 1894, p. 284; 1895, p. 56; 1896, p. 163. [165] McKay, Bull. 32, Iowa Expt. Stat., p. 47 [166] Weigmann, Landw. Woch. f. Schl. Hol., No. 2, 1890. [167] Weigmann, Cent. f. Bakt., II Abt., 3:497, 1897. [168] At the National Creamery Buttermakers' Association for 1901, 193 out of 240 exhibitors used starters. Of those that employed starters, nearly one-half used commercial cultures. There was practically no difference in the average score of the two classes of starters, but those using starters ranked nearly two points higher in flavor than those that did not. [169] Russell, Bull. 143, Wis. Expt. Stat., Feb. 1907. [170] Melick, Bull. 138, Kansas Expt. Stat., June 1906. [171] Reinmann, Cent. f. Bakt., 1900, 6:131; Jensen, Landw. Jahr. d. Schweiz, 1901. [172] Jensen, Cent. f. Bakt., 1891, 11:409. [173] Jensen, Milch Zeit., 1892, 6, Nos. 5 and 6. [174] Pammel, Bull. 21, Iowa Expt. Stat., p. 803. [175] Fischer, Hyg. Rund., 5:573. [176] Storch, 18 Rept. Danish Agric. Expt. Stat., 1890. [177] Rogers Bull. 57, B. A. I. U. S. Dept Agric., 1904. CHAPTER VIII. BACTERIA IN CHEESE.