SIXTH ANNUAL YEAR BOOK — PART V. 433 



tion it should be pasteurized in a starter can by heating to 180 to 190 

 degrees F. holding at this temperature for at least thirty minutes and 

 better yet for one hour, keeping the milk in constant agitation, then 

 cool to 75 or 80 degrees F. then take a quart of this milk put in a 

 glass jar or cooling can that has been properly sterilized, inocculate 

 this with a good commercial culture and place the jar or can in a room 

 that is properly ventilated. Where the temperature can be controlled 

 so that the culture will work, or in other words so that the lactic acia 

 germs will develop by working upon the milk sugai, when coagula- 

 tion has set in and the milk has an acidity of 38 to 40 degrees (Mann's 

 acid test) it is then ready to propagate as large a quantity of milk as 

 one will need for cream ripening in an ordinary creamery. Thea 

 pasteurize the amount of milk desired for your starter to be used in your 

 cream, selecting it the same as for your mother starter, then when coole-i 

 to 66 degrees F. inoculate this lot of milk with the small amount whicfe 

 you prepared the day before. Now comes the time to watch and make 

 a study of your starter. By taking several jars and filling them frona 

 the large amount of milk which you have just inoculated, handle the 

 jars the same as you did the first jar which you propagated with 

 the culture. Look at these starters and examine them at intervals; 

 taste of them, smell of them, test them for acidity, watch them close: 

 when they begin to coagulate here is the place where a few degrees in 

 acidity will make a wide difference with the finished product, and the 

 most interesting point for close study. Get an idea of what you want 

 and work for it. Get interested in the work and you will like it. 

 Get your head in the game and you will find pleasure in it. Now we 

 will return to the large amount of milk that has been propagated 

 After watching the growth of the lactic acid germ in the small jars, 

 one of which was handlfed at a low temperature, one at a high tem- 

 perature, and one at a medium temperature we have decided upon the one 

 ripened at the medium temperature as the best according to taste, 

 smell and appearance so we will handle a large quantity along the 

 same line as we did the small sample which we liked the best. When 

 this large quantity has attained an acidity of from 37 to 40 cc Mann'& 

 acid test it should resemble cream as to consistency. It should have 

 a smooth glossy appearance with a mild taste and smell, then we add 

 this to the cream and dilute the cream still more with good fresh 

 miik, stir occasionally and watch and wait for developments, but do 

 not forget to propagate another lot of milk for the next day with some 

 of this lot which you have added to the cream. In this way you caa 

 carry a starter along from day to day for ten days or two weeks with, 

 safety. I have carried them along for six weeks with good results but. 

 it is not advisable unless the maker be a good judge of his starter. 

 Never use all of your old starter until you have a new one made and 

 find it to be good. The new starter may have a bullion flavor but this 

 will pass off after the second propagation. My judgment is that the 

 third or fourth propagation is better than the first propagation. In 

 propagating cream in a whole milk plant, the starter I should use is 



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