STATE DAIRY ASSOCIATION. 587 



fairly cleansed, and we pasteurize the milk in the bottle, place the bottle 

 in a pail of hot water and apply the steam slowly, so that there is no dan- 

 ger of expansion and breaking the glass. The less you expose milk, the 

 better condition it will be in and the bef^er the result will be. We heat 

 the milk to about 180 and cool back to about 75, and inoculate with the 

 culture, whether Hanson's or Keith's, or some of our own cultures, and 

 then we pasteurize about ten gallons of milk. 



The Secretary: V/hich acid test do you like best, and why, the Mann's 

 or Farringtou'sV 



Professor McKay: I don't know that I have any decided preference. 

 We have found that the Farrington tablets are not of uniform strength, 

 and therefore we have used Mann's test more than the other test. The 

 other test is convenient for the dairy. Most of the supply houses now sell 

 the solution of the proper strength, and we have told the farmers to 

 buy it. 



Mr. Slater: I would like to ask the professor how he carries his start- 

 ers over from one day to the other? 



Professor ^NIcKay: It is possible to carry starters for two days by 

 inoculating the milk with a small quantity of mother starter. We usually 

 use a cubic centimeter to the pint, and we have used it when it was two 

 days old. 



Mr. Slater: Wouldn't it be a good way to have your starter ready and 

 go to the creameiy the next morning and set it over? Wouldn't it make 

 a better starter? 



Professor McKay: That would be all right if you had milk. 



Mr. Slater: Pasteurize the milk the day before and cool it down to 

 about 50 degrees and the next morning, of course, his milk will be cool 

 to set his starter for the uext day. I would have a place under it to put 

 hot water from the boiler and warm it up. I believe it would keep the 

 germ growing right along and not stop it. 



Professor McKay: The trouble with that would be that milk that Avas 

 pasteurized and then cooled to 50 or 55 degrees, there would be danger of 

 destroying some of the germs, and then your butter would be off flavor. 



Mr. LaFuze: I would like to ask the professor if he ever had any 

 trouble with mottled butter without the cause coming from the salt? 



Professor McKay: I have seen butter mottled when they did not use 

 any salt. Salt, as I said before, causes the beads or drops of water to be- 



