EXPERIMENT STATION BULLETINS. 



387 



EFFECT OF STARTER. 



The use of a starter in preparing the cream for churning appears to have 

 had a decided influence upon the scores, for, without a single exception, 

 the average scores of the eight lots where a pure culture starter was not used 

 are lower than the averages of the eight lots where a commercial pure culture 

 starter was employed. It is, of course, true that at creameries where pure 

 culture starters were used, other conditions also are likely to have been 

 better. The average scores were: 



GATHERED VS. WHOLE MILK CREAM. 



As between gathered cream and cream separated from whole milk, our 

 scores are decidedly contradictory. There were five lots made from gathered 

 cream, and six lots from whole milk cream, the average scores of which fol- 

 low. In this case the scorers failed to agree. 



HIGH ACID BUTTER. 



The average score of the samples with high acidity (II, XI, XIII and XXI) 

 is below the total average. These came from creameries where the condi- 

 tions were bad. Number II had old buildings and apparatus and question- 

 able water supply; at XI construction operations were in progress; XIII 

 had dirty rooms and bad management, and at XXI all conditions were bad 

 (See^Tables II and VI). 



