228 MODERN DAIRY PRACTICE. 



In case the butter is consumed within a short time a 

 mild acidity of the cream may be all right, but if intended 

 to be kept for a longer time (as in case of export butter) 

 the ripening should be allowed to proceed farther. 



If a good starter made from a pure culture is available, 

 a comparatively large quantity may advantageously be used 

 to secure a rapid ripening of the cream. This would seem 

 especially important in case the cream is poor and impure, 

 for the injurious bacteria found in it are then at once 

 placed in minority ; a mass infection of the cream is 

 started by which means the undesirable forms of bacteria 

 are prevented from developing. 



Pure Cultures and Shallow Setting. It may be of inter- 

 est in this connection to examine in how far pure cultures 



oughly; insert small end of pipette in cream and draw until nearly 

 full ; then put the finger over upper end of pipette and allow cream 

 to escape slowly (by admitting air) until mark on neck of pipette is 

 reached. Transfer to a tumbler ; rinse the pipette three times with 

 lukewarm water, adding the rinsing water to the cream in the tumbler. 

 Now add to contents of the tumbler three drops of the solution 

 marked ' ' Indicator " (phenolphtalein). 



2. Fill the burette up to the O mark with the solution marked 

 " Neutralizer " (alkali solution). 



3. While constantly stirring the cream with the glass rod, allow 

 the liquid to flow from the burette into the tumbler until the entire 

 contents of the tumbler shows a pink tinge. Stop adding the solu- 

 tion from the burette the moment the color is permanent. 



4. Read the level of the liquid remaining in the burette. The 

 reading shows the amount of acid present. 



The experience of those using the test indicates that where the 

 acidity of the cream is right, to secure the best results in yield and 

 flavor of butter from 38 to 42 cc. of the neutralizer will be required 

 for the test. It is a simple matter for each butter-maker to learn by 

 experiment the exact degree of acidity and churning temperature 

 suited to the best results, and with these as standards reduce the 



