STARTERS 235 



eastern markets, follows a system of handling and ripening 

 cream, in all of its creameries, which is worthy of consideration. 

 The acidity of the cream is reduced to about 15 Mann's_Test 

 (.27 per cent) for pasteurization, milk of lime being the neu- 

 tralizer used. The cream is then pasteurized at a high tem- 

 perature, 1 80 to 185 F., after which it is promptly cooled to 

 ripening temperature. Before adding the starter the acidity 

 is further reduced to 5 to 8, Mann's (.09 to .14 per cent), 

 if it has not already fallen to this during pasteurization. If 

 there be any probability of trouble with metallic flavor the 

 acidity is reduced still lower to 2 or 3, Mann's test (.04 or 

 .05 per cent). A carefully prepared starter, which is active 

 and possesses a desirable, clean flavor, is then added, and the 

 cream is ripened and held overnight. The aim, in ripening 

 the cream, is to develop an acidity of about 30 Mann's (.50 to 

 55 P er cent) for churning. 



Great care is exercised in connection with the raw material 

 and the preparation and use of the starter, and equal care is 

 taken to avoid subsequent contamination of the cream, due to 

 faulty or unclean pipes or utensils. As to the raw material for 

 the starter, the practice is to arrange with some farmer to 

 supply milk produced under special sanitary conditions, and 

 promptly cooled and held at a low temperature until shipped. A 

 special room is fitted up as a starter-room and this is placed in 

 the charge of a man skilled in the preparation and use of starters. 



The butter made from cream, handled and ripened as indi- 

 cated, possesses not only a fine, full flavor and aroma when 

 made, but good keeping qualities as well. The butter made 

 by this company commonly sells at a substantial premium over 

 Extras and Specials. 



Milk Powder for Starters. According to experiments con- 

 ducted at the South Dakota Experiment Station, Bui. 123, 

 milk powder solutions may be successfully used instead of the 

 natural milk for starters. 



In many large central creameries, skim-milk is difficult to ob- 

 tain. In such places milk powder can be and is successfully used. 



Milk powder is of about the same consistency as flour and 



