FARM DAIRYING 405 



tion will ripen a starter in twelve hours at about 65 F. The 

 temperature must be fairly constant. 



8. The starter is ripe when a curd forms. This curd should 

 be soft and like custard in appearance ; it should not be hard 

 and firm. 



9. When the starter is ripe, it should be used at once. If this 

 cannot be done, cool to 50 F. or lower. Do not shake the 

 starter before putting it in storage. 



10. On examination the curd should be smooth and compact, 

 without gas pockets. Gas shows the presence of undesirable 

 bacteria. A hard, lumpy curd, whey, and high acid show over- 

 ripeness, which is very undesirable. After the state of the 

 curd is noted, shake well to break it into a smooth, lumpless 

 condition. Shake with a rotary motion, being careful not to 

 touch the cap for fear of contamination. Now smell and taste 

 it, but never from the starter container ; always pour some of 

 the curd into a spoon or cup and then replace the cover imme- 

 diately. After smelling, it is best to put at least a teaspoonful 

 into the mouth. Seek for a desirable, clean, mild, acid flavor. 

 The first propagation is likely to be somewhat disagreeable 

 because of the presence of some of the original medium. 



On a farm the cream might be handled in the following 

 manner : Suppose the dairyman separates, each half day, 10 

 Ib. of cream testing about 35 per cent butter-fat. On Monday 

 a new starter of about two-thirds of a quart is inoculated from 

 a starter that has been held from Friday or Saturday. The 

 remainder of the held-over starter is put in the 10 Ib. of cream. 

 The cream is then set at about 65 F. ; it may have to be set 

 in a cooler place before evening. In tire evening 10 Ib. more 

 cream are added, and all the cream, which is now in the one 

 vessel, is set at about 60 F. On Tuesday morning add the 

 morning's cream and set at 60 to 65 F., as during the day it is 

 more convenient to watch the ripening process than at night. 

 In the evening add the evening's cream and set at 58 to 60 F., 



