94 CREAMERY BUTTER MAKING 



third day pasteurize cans Nos. i, 2 and 3. Can No. I 

 has now been pasteurized three times which makes it 

 sterile. Inoculate this can with a bottle of pure culture 

 of lactic acid bacteria. The next day pasteurize cans Nos. 

 2, 3 and 4 and inoculate can No. 2 from can No. i, the 

 former having now been pasteurized on three successive 

 days. The next day pasteurize cans Nos. i, 3 and 4 

 and inoculate can No. 3 from can No. 2. And so the 

 process is continued day after day. The mother starters 

 thus prepared are used to inoculate the regular starter 

 milk for cream ripening. 



The pasteurization of the small cans is best accom- 

 plished in a whisky barrel sawed in two. The cans are 

 put into the half barrel and the latter is then covered 

 with a piece of oilcloth or other material and a small 

 stream of steam turned into the barrel. The cans being 

 narrow, only a small amount of steam is required to heat 

 the milk close to 200° F. Half an hour of heating will 

 usually be found sufficient. The milk should be kept at 

 170° F. or above for at least 15 minutes. The cans are 

 cooled in the same barrel with cold water, the overflow 

 of the barrel being placed at least two inches below the 

 top of the cans. 



POINTERS ox STARTERS. 



1. Starters give best results when added to cream 

 immediately after they have thickened. 



2. An overripe starter produces somewhat the same 

 effect in butter as overripened cream. Curdy flavors are 

 usually the result of such starters. 



3. To prevent overripening, starter cans or starter 

 vats must be used in which the temperature can be kept 

 under perfect control. 



