CONTENTS xi 



PAGE 



1 2. Commercial Starters or Cultures 227 



13. Preparation of Commercial Starters 230 



14. Inoculation -232 



15. Milk Powder for Starters 235 



16. Length of Time a Starter Can be Carried . . 236 



17. Poor Starters 236 



1 8. Under- ripening and Over-ripening of Starters 237 



19. Amount of Starter to Use 237 



20. Use of Starter-cans 238 



CHAPTER XVII 



CHURNING AND WASHING BUTTER 239 



1. Definition 239 



2. Conditions Affecting the Churnability of Cream 240 



A . Temperature 240 



B. Influence of Length of Time Held at Churning Temperature. . . 245 



C. Richness of Cream 245 



D. Amount of Cream in Churn 247 



E. Degree of Ripeness 248 



F. Nature of Agitation 249 



G. Size of Fat Globules 252 



3. Straining of Cream 253 



4- Color 253 



5. When to Stop the Churning 255 



6. Churning Mixed Sweet and Sour Cream 258 



7. Difficult Churning 258 



8. Keeping Churn in Sweet Condition 260 



9. To Prevent Butter from "Sticking" to Churn 262 



10. Washing of Butter 263 



A . Purpose of Washing 263 



B. Temperature of Wash Water 263 



C. Kind of Wash Water to Use 265 



11. Methods of Purifying Wash Water 266 



A. Filtration 266 



a. Continuous 269 



b. Intermittent 270 



B. Pasteurization 266 



12. Advantages of Purification of Wash Water 271 



CHAPTER XVIII 



SALTING AND WORKING OF BUTTER 272 



1. Objects of Salting ; 272 



2. Amount of Salt to Use to Produce Proper Flavor 272 



3. Effects of Salt upon Keeping Properties 272, 273 



