:203 STATE BOARD OF AGRICULTURE. 



applied to cream obtained from the separator or it may be applied to 

 milk which is set aside according to the gravity system. By the use 

 of such a starter, the cream or milk is inoculated with bacteria desired 

 in the ripening of the cream. These bacteria by being in large quanti- 

 ties gain the ascendency over the other bacteria present in the milk or 

 cream and thus produce their specific action. 



The use of buttermilk as a starter, in the same way as the soured skim- 

 milk, has met with considerable success in the making of butter, yet it 

 seems that there are more chances of obtaining poor butter in the use of 

 buttermilk than in the use of the soured skim-milk. This is owing to the 

 fact that the buttermilk is farther removed from the soured milk and is 

 therefore more likely to be contaminated with detrimental bacteria. 



In the case of cream, the chances appear still greater, for we are all 

 aware that cream undergoes successive changes more readily than either 

 rsoured milk or buttermilk. 



The pure culture starter is beyond doubt, the most desirable and the 

 most succssful that has been or can be used. Dr. Conn in his B. 41 has 

 given to the dairy world a starter which has yielded excellent results 

 in the quality of the butter. It has been repeatedly tested and has been 

 found to comply with all the properties attributed to it. Dr. Conn has 

 more recently stated that it is a question whether the flavor, the aroma 

 and the keeping qualities can be provided by single species. He has 

 found several lactic acid bacteria which would produce an excellent qual- 

 ity of butter and also several other species which do not belong to the 

 lactic acid class which would produce butter equally as good. 



There are several pure culture starters upon the market and most of 

 these belong to the lactic acid class. They usually give satisfactory 

 results, but at times, 1 fear, owing to commercial enterprises, they are 

 worthless, either from contaminating species or from no growth at all. 

 To furnish a uniform species as a starter in a pure culture requires a very 

 -conscientious commercial company. 



About the use of the pure culture starters, when once obtained, we 

 may state tha,t they are added to a small quantity of cream which is 

 allowed to ripen, then this cream is added to the gathering for the day. 

 A certain portion of the ripened cream is then used as a starter from day 

 to day, until it is noticed that the action of the pure culture added has 

 been weakened or entirely destroyed. Several modifications of this 

 'method could be given but it is unnecessary in this general description. 



