110 THE BOOK OF BUTTER 



investigators to study cream ripening. In about 1890 

 these bacteria were supplied in commercial form to cream- 

 ery-men. Dr. Storch of Copenhagen, Denmark, has the 

 honor of doing most of the early work on starter and of 

 commercializing it. Several laboratories manufacture 

 and sell starter cultures. 



80. Natural starter. A natural starter is the result 

 of the natural souring of milk or some of its products; 

 such as, buttermilk, sour skimmed-milk, sour whole milk, 

 or sour cream. When an especially fine natural starter 

 is desired, it may be obtained in the following way: 1. 

 Choose as many sample bottles as may be necessary and 

 wash them carefully. 2. Put the bottles in cold or luke- 

 warm water and raise the temperature rather slowly to 

 at least 180 F. If the temperature is raised quickly, the 

 bottles are likely to be broken. 3. After holding them 

 in the water for a few minutes, draw off the water or take 

 the bottles out and place them, bottom up, in a suitable 

 tray. The purpose of placing them bottom up is to 

 prevent the access of bacteria to the cleansed bottles. 

 4. Samples are to be taken. If on a farm, obtain a sam- 

 ple from each of a few or all of the cows. If in a creamery, 

 the sample should be taken from each of several, if not all, 

 the patrons. 5. Ripen at 60 to 75 F. 6. Examine the 

 curd for condition of body and flavor. It should be 

 smooth and free from gas pockets, thus showing whether 

 little or any filth is present. The flavor should be clean 

 and pleasant with a distinct acid taste. After a good 

 natural starter has been selected, it should be propagated 

 in the same way as artificial starter. At present it is 

 a question whether it pays to use natural starter in this 

 manner, for the artificial starter, which is much better, 

 can be purchased readily and without much expense. 



