96 CREAMERY BUTTER MAKING 



that sour less rapidly. Usually, too, starters after they 

 have been propagated for some time, become intensely 

 acid producing, which is probably due to contamination 

 with the peculiar alkali producing bacteria. 



RENEWAL OF STARTERS. 



Under average creamery conditions it is policy to renew 

 the starter at least once a month by purchasing a new 

 bottle of culture. It will be found that after the starter 

 has been propagated for two or three weeks bad germs 

 will begin to manifest themselves as a result of imperfect 

 pasteurization, contamination from the air, or from over- 

 ripening, so that its original good flavor may be seriously 

 impaired at the end of one month's use. It is only where 

 the utmost precautions are taken in pasteurizing the milk 

 and ripening the starter, that it is possible to propagate 

 a starter for many weeks and still maintain a good flavor. 



VALUE OF CARRYING SEVERAL STARTERS. 



There is always some possibility of losing a starter by 

 overripening or by accidental contamination which would 

 deprive the butter maker of the use of a starter for several 

 days. To insure against this, butter makers should practice 

 carrying a few extra ones in quart cans. This has the 

 additional advantage of offering some choice. The best 

 is, of course, always selected for regular use. The milk 

 for the small starters should be sterilized rather than 

 pasteurized. 



This practice of carrying several starters is strongly 

 recommended. 



