702 Journal of Agriculture. [8 Nov., 1907. 



PURE LACTIC ACID CULTURE FOR RIPENING CREAM. 



Directions for Use. 



The bottle containing tlie pure culture must be kept firmly corked in 

 tne case and in a cool place. It should not be opened until ready for use. 



The milk to be used for a) " starter " should be the best a.vailable, free 

 from taint and ill-odour, and obtained from selected dairies. 



It is essential that special care be observed to secure absolute fclean- 

 liness, both during the process of milking and in the subsequent treatment 

 of the milk. The first tablespoonful from each teat should be rejected. 



The milk ought to be cooled and aerated immediately after milking. 



At the factory it should be slowly run through the se;parator in order 

 to separate the cream and remove as much of the impurities as possible. 



After leaving the sepairatOT, pasteurize at a temperature of about 180 

 degrees for one hour. This can be readily accomplished by standing the 

 vessel in o/ vat of water heated by steam. During the heating process stir 

 the milk occasionally with a sterilized or clean glass rod. Cover the can 

 with scalded butter-cloth, four-fold thick, to exclude air organisms. Cool 

 down rapidly to 80 degrees Fah. 



The lx)ttle of pure culture is sufficicuf for about 4 gallons of pasteurized 

 skim milk. Agitate the culture well and gradually add to the milk, stirring 

 freely with the glass rod. Repeat the stirring operation at least three 

 times during the first hour ; then set the vessel in a suitable place,, ^vhe^e 

 a temperature ranging from 70 to 90 degrees Fa;h. can be maintained. It 

 must be kept covered with the butter-cloth, and the atmosphere ought tc 

 be pure. 



It will Ix" found that the " starter " is coagulated in from 18' to 24 

 hours, when it will possesSj an agreeable sweet odour. 



If required coagulation malv be hastened by raising towards the higher 

 temperature. 



As soon as coagulation is complete, the " starter " should be trans- 

 ferrefl to a cool da,rk room, with a temperature not exceeding 60 degrees 

 Fah., until it is required foT use. 



It is advisable to skim the surface of the " starter '' ; break it up 

 freely with the glass rod, and add from 5 to 10 gallons to 100 gallons of 

 cream, at a temperature not exceeding 70 degrees Fah., w-ith continuous 

 stirring. The cream should be gently stirred at least twice a day in vat. 



The cream room should be clean, well lighted, and ventilated to secure 

 healthy and even ripening. 



Special care must be devoted to the sterilization of all the vessels and 

 utensils used by applying steam to them. 



To continue the " starter " it must be renewed from day to day by 

 adding 10 per cent, of the previous daiy's " starter " to the freshly 

 pasteurized skim milk. 



The "starter" improves by repeated inoculation or daily renewals, 

 provided strict care be taken to prevent contamination, and only fresW, 

 pure, clean, sepairated milk be employed. Under such conditions the 

 " starter" may be maintained in full and healthy vigour for a month or 

 longer, when it will be necessary to olbtain ai fresh culture from 'the 

 Department's Laborator\-. Applications for same should be addressed' 

 to the Superintendent of Exi)orts, Government Cool Stores, Flinders-street,, 

 Melbourne.— R.C. 



