236 CREAM-RIPENING AND STARTERS 



dissolves in cold water with similar difficulty. To make the 

 milk powder dissolve as quickly as possible, weigh out the 

 required amount of water into the starter can. Turn the steam 

 on and heat. While the water is heating weigh out the required 

 amount of milk powder. Use powder at the rate of 3 ounces to 

 i quart of water. Add the milk powder to the water and stir 

 violently. If little lumps remain stir every five or ten minutes 

 during heating. Continue to heat or pasteurize as though it 

 were normal milk. The remainder of the processes involved 

 in making this into a starter are the same as already described. 



Length of Time a Starter Can be Carried. In this country, 

 even if special precautions are taken, it seems almost impossible 

 to carry on a starter for more than four weeks without having 

 undesirable ferments enter. The length of time a starter can be 

 carried undoubtedly depends upon conditions, and the care 

 with which it has been handled. When a starter is properly 

 prepared, cooled gradually before coagulation, and not over- 

 ripened, it will contain a smooth soft curd, and retain its mild 

 acid flavor for. at least a month The Danes, who use starters in 

 butter-making more regularly than any other people, are able to 

 carry a starter along for six months or more without renewing it. 



It is a good plan to keep at least two different kinds of starter 

 by carrying them on from day to day in small quart jars. Then if 

 one should happen to " go off," the other one can be used instead. 



Poor Starters. Many unsuccessful results from the use of 

 starters for cream-ripening have been reported. The failure 

 can be traced to the improper use of starters. If starters are 

 good they will never bring about poorer results than are obtained 

 without the use of them. Owing to the fact that it is difficult 

 to keep the same starter in a good condition very long, many 

 starters are used which develop abnormal fermentations in cream. 

 A slightly acid, somewhat bitter taste, and a slimy condition of 

 the starter are defects which are very common. These condi- 

 tions seem to be brought about chiefly by overripening it at a 

 high temperature, and keeping it a long time at a low tempera- 

 ture before using it. Slimy fermentation is very common in 

 starters which have been carried on for a time. Whenever this 



