SIXTH ANNUAL YEAR BOOK — PART V. 435 



buttermaker to become acquainted with ttie preparing and handling 

 of starters for cream ripening as it is for the housewife to make 

 yeast to start her bread with, and in conclusion let me urge upon you 

 to use judgment, consider well your conditions, do not use forty gal- 

 lons of starter today and twenty tomorrow unless your conditions 

 demand it, and in your work do not forget the temperature and its 

 effects upon the growth of the bacteria. You must control your con- 

 ditions and when your conditions change you must change accordingly. 

 Again, I implore you, if you do not already use a starter, to get into 

 line and follow the lactic acid germ to its terminus. Whenever you 

 do this success and glory will be yours and your part will not be found 

 wanting and the dairy industry will profit thereby. 



DISCUSSION. 



The Chairman : Are there any questions that you would 

 like to ask Mr Johnson? 



Mr. Day : I would like to ask Mr. Johnson how small a 

 percentage of starter we can use successfully ? 



Mr. Johnson : Now I would hate to come out and make a 

 statement on the smallest per cent of starter. I would advise 

 using as large a per cent, or starter as you can possibly. Of 

 course it depends somewhat on the percent of fat you get in 

 your cream. I do not want to dilute my cream to too low a per 

 cent of fat for churning purposes, but I would use all the milk 

 I could get in. Of course a small amount is better than none 

 at all. 



Mr. Day : Ten per cemt ? 



Mr. Johnson : Ten per cent is better than no starter, but 

 twenty percent is better than ten. 



The Chairman : I do not believe I make any mistake when 

 I say to you that I think we have had one of the best conveiations 

 ever held by this association. I believe we have had. I believe 

 it has been the mo'St thoroughly enjoyed, and it is very gratify- 

 ing to US and I hope to you who have been in attendance, as 

 well as to the officers who have had this meeting in charge. 



