STARTERS 



263 



can, with the insulated water jacket on the outside and the re- 

 volving agitator on the inside, has been found very convenient 

 for this purpose and is in general use in many creameries. The 

 chief objection to these starter cans is that the agitation of the 

 relatively great volume of milk is not sufficient at the periphery 

 to keep the milk from baking onto the heating surface. This 

 makes thorough cleaning exceedingly difficult and laborious and 

 it invites the application of agents which remove the tin as well 

 as the remnants of milk from the copper lining. 



For creameries with a 

 large make the circular 

 starter can is too small. 

 They generally use standard 

 cream ripening vats with 

 disc or coil agitator and with 

 cover, as their receptacle for 

 starter making. Easy con- 

 trol of temperature is es- 

 sential. 



As a whole, copper- 

 lined starter cans or starter- 

 vats are objectionable. The 

 tin coating on the copper 

 soon wears off, exposing the 

 copper surface This invites 

 action of the acid in the 

 starter on the copper, yield- 

 ing metallic salts which are distinctly injurious to the quality 

 of the cream and butter, enhancing decomposition which 

 jeeopardizes the flavor and keeping quality of the butter, and 

 leading to the development of such butter defects as metallic 

 flavor, tallowy flavor, fishy flavor, etc. If tinned, copper-lined 

 starter cans and vats are used, they should be retinned as soon 

 as they show any considerable area of exposed copper. The 

 use of glass-enameled starter vats cannot be too highly recom- 

 mended as the most suitable equipment for starter making. 



Fig*. 37. Trunion starter can 



Courtesy Creamery Package Mfg. Co. 



