TREATMENT OF CREAM PREVIOUS TO THE CHtJRNlHG. 235 



ing of the cream it must be observed that this does not 

 turn too sour; this is easily avoided, however, if the cream 

 is cooled just when the right degree of ripeness is obtained, 

 or if the cream is kept somewhat cooler the next time. 



New acid starter ought to be prepared every day instead 

 of using buttermilk, as in this manner bacteria are best 

 prevented from being introduced by bad milk. How often 

 the normal acid starter is to be renewed depends on so 

 many conditions as the care used in preparing the starter 

 and in preserving it, the quality of the milk, etc., that it is 

 difficult to give any rule; but it may be done from once a 

 month to once a week. If it should happen that the 

 starter is not good or will not keep, it either comes from lack 

 of care in the preparation, or from the fact that the milk 

 used is not germ-free, the heating done having not been 

 sufficient to kill the bacteria. Private dairies are in such 

 cases advised to take the milk from three cows and skim it 

 next day, and then treat it as mentioned above. At 

 creameries good morning milk from a single patron is 

 taken for a starter. If it should happen that starter is 

 not ready when needed, owing to milk being too cold, the 

 starter is, without being stirred, placed in a vessel with 

 water at 77-81 F. (25-27 C.), according to the season, 

 when it will be ready in from one to two hours. In this 

 heating process it must be carefully watched, that the 

 starter is rapidly cooled as soon as done. 



The best results, in using normal acid starter for ripen- 

 ing will be obtained when the cream is pasteurized. 



One lot of normal acid starter is sufficient for about 

 ten kilos (22 Ibs. or a little more than 2i} gals.) of skim- 

 milk. The following proportions of cream and starter 

 should be observed: 



