216 MODERN DAIRY PRACTICE. 



be incorrect to conclude from this that such a method of 

 procedure is applicable under all conditions, for we have 

 learned by experience that ripening faults may be trans- 

 ferred from one lot of cream to another by the applica- 

 tion of buttermilk, and may even be increasing until 

 the method of ripening is changed. The application of 

 buttermilk from the previous churning can therefore only 

 be recommended as long as the ripening process occurs in 

 the proper manner. 



Sour cream from the mess ready for churning is used 

 in place of buttermilk in some creameries. This has the 

 same advantage and the same danger as the use of butter- 

 milk, and is only to be preferred where there is reason to 

 suspect that injurious micro-organisms or other impuri- 

 ties have been added in the churning or the washing-down 

 of the cream. Both buttermilk, cream, or any other kind 

 of starter used must be kept at a low temperature from 

 the time it is ready and till it is to be used, so that it does 

 not become damaged. 



2. New MM Acid Starter. The application of new 

 acid starter is of but recent origin; it was previously 

 prepared from a mixture of water and fresh milk, but 

 it is now generally made from cream, fresh milk, or 

 partly skimmed milk. A suitable quantity of any of these 

 liquids is heated and kept at a temperature most favorable 

 to the development of the bacteria desired for the production 

 of butter; the result of the application of the new starter 

 depends largely on the success obtained in this process. 



The object sought in using a new starter in place of 

 buttermilk is to improve the ripening process. It must 

 therefore be an invariable rule to examine it carefully as 

 to appearance, odor, and taste, and to compare it with the 



