2O4 PRACTICAL DAIRY BACTERIOLOGY 



can be much more accurately controlled, i. The flavor and 

 aroma of the butter resulting from the ripening may be to a 

 large extent modified by the use of starters and rendered more 

 uniform. 2. A greater uniformity in the product has been 

 found possible by using a properly prepared starter. The mat- 

 ter of uniformity, especially in the handling of butter, is of 

 much practical significance. It is of importance to the manu- 

 facturer that his cream should reach its proper stage for churn- 

 ing at practically the same time every day, otherwise the whole 

 routine of the creamery is disturbed. By the use of starters 

 of the proper type and used in the proper way, the ripening 

 can be so controlled that the churning can take place at prac- 

 tically the same time every day. 3. The use of starters has 

 frequently been found valuable in avoiding undesirable taints 

 and tastes in the butter. These unpleasant flavors, which even 

 in the best creameries occur occasionally, can frequently be 

 checked or remedied by the use of a considerable quantity of a 

 proper starter. 



THE MAKING OF STARTERS 



Home Starters. Under this head is included a type of starter 

 that can be manufactured in the ordinary dairy; for it consists 

 of nothing more than a good type of sour milk or cream. In 

 order to obtain this, it is only necessary to select several quarts 

 of milk, preferably from a cow that gives a good quality. If 

 a creamery wishes to make such a starter, it will select the milk 

 from one of the better kept dairies among its patrons. This 

 milk is then placed in a clean, sterilized pail, or can, covered 

 to keep out the dust, and placed at a temperature of from 65 

 to 70. After 24 to 48 hours the milk should show signs of 

 souring, and after it has become decidedly sour, but not yet 

 curdled, it is to be used as a starter. In the preparation of such 

 a starter, evidently all that is needed is a fair quality of milk, 

 clean pails and a proper temperature. It must be noted, how- 



