506 IOWA DEPARTMENT OP AGRICULTURE 



power plant. Every other phase of butter-making has advanced with 

 twentieth century progress. 



If you are progressive, investigate your system of furnishing steam 

 and power. 



The Chairman: We will next listen to an address on "Starters" 

 by Mr. T. E. Gulp, of Lincoln, Neb. 



COMMERCIAL STARTER. 



BY T. E. CULP, LINCOLN, NEB. 



The huttermaker of today has no other work that requires so much 

 observation and practice combined with good common sense as the prepa- 

 ration of the starter. During the last few years the use of a commercial 

 starter in the creamery has become indispensable in the manufacture of a 

 first grade butter. A greater knowledge of the use and cultivation of lac- 

 tic acid fermentations is not only considered advisable but essential in 

 modern dairy education. In proportion as we gain a knowledge of the 

 use of a lactic ferment culture in buttermaking do our methods readjust 

 themselves to changed conditions and tastes. Even with this later knowl- 

 edge of manufacture there are times when the quality of our butter is 

 not as palatable as it might be. This to a degree is due to a lack of 

 knowledge of the flavor producing organism known as the lactic acid 

 bacteria of plant. The lactic acid producing germ, under normal condi- 

 tions and temperatures, is the buttermaker's best friend. By its proper 

 use abnormal fermentations affecting the quality of butter may readily be 

 prevented and the desirable flavors insured in the finished product. 



Diverse methods of handling and ripening of cream have been tried, 

 but none of these so far has proven as successful as the use of a pure 

 commercial starter. Lactic acid acts as a germicide on obnoxious germs 

 and prevents the development of bad fiavors and taints common in cream 

 or milk, thus its value can not be over-estimated. 



The first step to be considered in the manufacture of starter would 

 naturally be the selection of the milk to be inoculated. This in itself 

 is one of the most important steps and requires close study. In the selec- 

 tion of a good milk several things must be taken into consideration. 

 First, to obtain the proper results it is quite necessary to use only the 

 cleanest, sweetest and freshest milk from a healthy herd. Milk from the 

 same cow varies in character to such an extent that the closest attention 

 in examining the milk from day to day is required to insure the best re- 

 sults. Again, the surroundings during the milking operation should be 

 closely protected against the many varieties of bacteria. Many of the 

 changes of these undesirables are so complex that they can not be dis- 

 cussed in a paper of this nature. The fats are little affected by the 

 growth of bacteria in milk. On the other hand the sugar is frequently 

 fermented and various acids, gases and alcohol may result. The casein 

 and the albumin are decomposed by many bacteria; those develop sharp 

 or disagreeable flavors and unpleasant odors. Again, it has been shown 



