There have hitherto appeared a number of difficulties in the way of reaching complete success in these directions. The most prominent arises in devising a method of using pure cultures in the creamery. The cream which the butter makers desire to ripen is, as we have seen, already impregnated with bacteria, and would ripen in a fashion of its own even if no pure culture of bacteria were added thereto. Pure cultures can not therefore be used as simply as can yeast in bread dough. It is plain that the simple addition of a pure culture to a mass of cream would not produce the desired effects, because the cream would be ripened then, not by the pure culture alone, but by the pure culture plus all of the bacteria that were originally present. It would, of course, be something of a question as to whether under these conditions the results would be favourable, and it would seem that this method would not furnish any means of getting rid of bad tastes and flavours which have come from the presence of malign species of bacteria. It is plainly desirable to get rid of the cream bacteria before the pure culture is added. This can be readily done by heating it to a temperature of 69 degrees C. (155 degrees F.) for a short time, this temperature being sufficient to destroy most of the bacteria. The subsequent addition of the pure culture of cream-ripening bacteria will cause the cream to ripen under the influence of the added culture alone. This method proves to be successful, and in the butter making countries in Europe it is becoming rapidly adopted.