234 MODERN DAIRY PRACTICE. 



1. " Treatment of the Solid Starter as it Comes from 

 the Laboratory. Ten liters of skimmed milk are heated to 

 176 F. (80 C.), kept for two hours at that temperature, 

 and then cooled to 90 F. (32 C.). The whole contents 

 of the vial are then added and carefully mixed with the 

 milk. The milk is placed in warm water, which must be 

 kept at the same temperature throughout the souring, and 

 the can is covered lightly e.g., with cheese-cloth. The milk 

 sours evenly after about eighteen hours, when it is cooled 

 and left undisturbed until it is to be used. The upper 

 layer is skimmed off before using the milk. The starter 

 has a pure acid taste; it is somewhat granular, but this 

 will entirely disappear during the later treatment. 



2. Treatment of the Starter from Day to Day. In the 

 later treatment a quantity of skim-milk is taken sufficient 

 both for the souring of cream and for next day's milk. 

 The milk is heated to 176 F. (80 C.) for two hours, then 

 cooled to 82 F. (28 C.), and a quantity of the starter pre- 

 pared the preceding day is added, corresponding to ten per 

 cent of the milk (one liter per ten liters). The starter 

 should be ready in six to seven hours. It must be carefully 

 watched, so that the temperature does not sink below 81 F. 

 (27 Q.) during the ripening. When the starter is done 

 it is at once placed in ice-water, where it is left without 

 stirring until it is to be used. The following days we pro- 

 ceed in the same manner; a sufficient quantity of skim- 

 milk is pasteurized, ten per cent of the preceding days' 

 starter is added; and so on until a new pure culture is 

 taken. 



The ripening of the cream, churning, and all the other 

 work in the creamery are conducted in the ordinary man- 

 ner. The temperatures are kept as usual. In the ripen- 



