94 CREAMERY BUTTER MAKING 



handy and provided with a double jacket between which 

 steam, hot water, cold water, or ice water may be circu- 

 lated as the case may demand. It is also provided with an 

 agitator which is operated by power. 



POINTERS ON 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. 



4. Skim-milk furnishes the best medium for starters, 

 since this has undergone the cleansing action of the sepa- 

 rator and is free from fat, which hampers the growth of 

 lactic acid bacteria. 



5. Agitate and uncover the milk while heating to in- 

 sure a uniform temperature and to permit undesirable 

 odors to escape. 



6. Always dip. the thermpmeter in hot water before 

 inserting it in pasteurized milk. The pasteurizing process 

 becomes a delusion when dirty thermometers are used for 

 observing temperatures. 



7. Always use a sterilized can for making a new 

 starter. 



8. Keep the starter can loosely covered after the milk 

 has been heated to prevent germs from the air gettir.j 

 into it. 



9. Stir the starter occasionally the first five hours after 

 inoculation to insure uniform ripening. 



