434 IOWA DEPARTMENT OF AGRICULTURE. 



tiie one I have just described, the one with a mild lactic flavor. If the' 

 ci-eam be of a good quality by using a good starter of about 20 to 30 per 

 cent, then some fresh milk to dilute with, there is no reason why that 

 the finished product should not be fine. What I mean by fine is butter 

 with that creamy flavor, that aroma that floats like zephers in the 

 breeze, you found the same aroma, in your starter, the same creamy 

 condition all through the ripening process of the cream. What I am 

 thinking of now is that 98 butter. It is like a magnet it draws a man 

 toward it. It makes him feel like getting on the outside of all of it 

 that he possibly can. This particular flavor can be traced very readily 

 from the butter back to the starter when coagulating, mild, sweet and 

 clean. Now we will take up the starter for hand separator cream. In 

 this case all precaution should be used in preparing the starter the 

 same as in the former case although you are up against a very different 

 proposition. The way the hand separator cream arrives it is necessary 

 that something be done quick or it is of no avail, consequently I use 

 a starter that is high in lactic acid, a starter that will work quick and 

 in a measure choke out, cover up or predominate over a part of the 

 existing evils. The starter used for this kind of cream would be called 

 vSlightly coarse for the propagation of sweet cream. It has a quick 

 sharp taste instead of that mild pleasant taste. The pasteurizing of 

 hand separator cream aida the starter in the good work and by using 

 precaution getting good cream with the use of a good starter a good 

 commercial package can be turned out, but in some cases, an4 in some 

 of our centralized plants, it Is beyond description the article that is 

 manufactured, the cream that is offered for sale by the producer, the 

 cream that is accepted without a murmur by the manufacturer and 

 the stuff that is made which they call butter. It is simply a fright and 

 in most of these cases you will find no pasteurizer, no starter can, no 

 nothing but natural conditions. How in the name of common sense 

 can we expect the dairy industry to prosper and flourish along 

 the hand separator line until there has been a halt called. Again 

 let me say that without the use of a good starter, properly handled, 

 no matter whether you are working with hand separator cream 

 or whole milk, I believe It Is impossible to obtain satisfactory results 

 when a uniform grade of butter is called for and when the trade 

 demands quality. Again the man that uses a starter for contest 

 purposes only is in a hopeless eomdition. He is uncertain as to 

 what will be the outcome. Boys, you that are not using starters, 

 take my advice and gf^ into the harness, make the starter question 

 a study, watch the developments and do not trust to luck. Get 

 acquainted with the desired bacteria. Do not be afraid of a little 

 extra work. It will pay in the long run and unless you do wake up to 

 the situation and get your head into the game some of these young 

 men that Professor McKay is turning out will take your place and you 

 win be out of a position. Look ftt the boys who ere setting the pace 

 of today. What are they doing? Take a look into their creameries and 

 you will find things in good condition and starters on the way. Again 

 let me impress it upon your minds that it is just as necessary for the 



