238 



CREAM-RIPENING AND STARTERS 



ness. Good pasteurized cream does not need a larger starter 

 than about 10 per cent of the cream to be ripened. 



The amount of starter to use also depends somewhat upon 

 the general creamery conditions. In some creameries all the 

 cream is received in a very sour and poor condition, and facilities 

 for getting milk for preparation of starters are often very poor. 

 Under such conditions it is questionable whether it would be 

 profitable to use starters at all. The amount of starter to use 

 chiefly depends upon the degree of rapidity of ripening desired, 

 and upon the temperature of the cream. If it is desirable to 

 ripen quickly, a comparatively large amount of starter (15 per 

 cent to 25 per cent) should be added, and the ripening tempera- 

 ture should be comparatively high (about 70 to 74 F.) <If slow 

 ripening is desired, less starter may be used. Enough, however, 

 should be used to control the fermentation in the cream (about 

 10 per cent to 15 per cent), and the ripening temperature may be 



lower, between 60 and 70 F. More 

 starter should be used in the winter. 

 Use of Starter-cans. In the past, 

 ordinary tin shot-gun cans have been 

 used in most cases for the prepara- 

 tion of starters, and have given good 

 results. Some makers still use such 



cans. 



The earliest starter-cans were 

 made of light material and did not 

 last long. These defects, however, 

 have largely been done away with, 

 and the use of starter-cans certainly 

 is an improvement over the old 

 method of preparing the starters in 

 FIG. 81. Improved Victor Starter several smaller cans. 



These starter-cans are jacketed, 

 so that the temperature can be con- 

 trolled by using hot or cold water, or ice, as demanded, in 

 the jacket. All of the starter-cans have an agitator, which is 

 operated with a belt. 



Can. 

 Co.) 



(Creamery Package Mfg. 



