508 IOWA DEPARTMENT OF AGRICULTURE 



desired results, Ofttimes the culture shows a slight separation, a lumpy 

 or curdy condition, the tendency toward a sharp acid is quite prominent 

 and divers other off qualities appear which necessitate a caramelizing of 

 the sugar in the milk, thus producing what is commonly called a red cul- 

 ture. This can be readily overcome by heating to 190 degrees and holding 

 for three or four hours before cooling. This will remove very many of 

 the defects in the old culture. 



The variation of but a few degrees will injure the development of a 

 strong growth of bacteria. The amount of inoculation used should govern 

 the time to ripen, not the temperature. Each particular variety of bac- 

 teria has an upper and lower temperature limit beyond which it will not 

 grow, and a certain temperature, called optimum, at which it grows the 

 best. The optimum should be ascertained promptly and never vary. In 

 other words, climatize the plant and build your culture in its climate. 

 We desire to repeat: inoculation, not temperature, should govern time of 

 thickening or ripening. 



HOW TO EXAMINE CULTURE. 



The first examination should be by sight. First look for gas holes; 

 second wheying, color and quantity; third, sediment, cause and quantity; 

 fourth, body — soft, smooth, harsh or hard; fifth, body after breaking — 

 creamy, silky, lumpy, sloppy; sixth, aroma — clean, unclean; seventh, flavor 

 — clean, milk, sharp, unclean, flat; eighth, acid — tongue, palate. 



SCORING. 



The culture should be scored each day; from this practice we acquire 

 a knowledge that can not be gained in any other way. 



The method we have adopted for our own use is very simple and has 

 aided us in accomplishing a great deal in the matter of developing a 

 good culture. We give flavor forty-five, body thirty and acid twenty-five, 

 making a total of 100 points perfect. Our foremost thoughts in this discus- 

 sion are sanitation and system. Without these two we believe it is next 

 to impossible to be a successful builder of a good culture. 



The Chairman : It is a pleasure to have Prof. Mortensen, of 

 Ames, with us today. He will talk to us on ''The Modern Iowa 

 Creamery. ' ' 



MODERN CREAMERY CONSTRUCTION. 



BY PROF. M. MORTENSEN, AMES, IOWA. 



There has been much interest manifested in the local creamery during 

 the past two years, consequently many new local plants have been erected. 

 The enthusiasm has even reached such a pitch that creameries have 

 been built at places where the farmers are not producing enough milk 

 to support them. This over-enthusiasm should be avoided. The local 

 conditions should be thoroughly studied before investing money in such 

 an enterprise for, although the local creamery is a very valuable institu- 

 tion we should not disregard the fact that the cow is the most important 



