24 QUESTIONS AND ANSWERS 



What precautions should be observed in preparing 

 and using a commercial starter? 



1. Absolute cleanliness in all things that come 

 in contact with the milk. 



2. Use sanitary utensils. 



3. Use correct thermometers. 



4. Be exact on temperature. 



5. Use the best milk obtainable for making the 

 starters. 



6. Add starter to cream as early as possible. 



7. Do not use excessive amount of starter. 



How much commercial starter should be used in 



cream ripening? 

 This will vary according to: 



1. Temperature of cream. 



2. Richness of cream. 



3. Acidity of the starter. 



4. Time required for ripening. 



5. Purity of cream. 



6. Kind of butter desired. 



Good results can sometimes be obtained by using 

 as much as 50 per cent starter, but the usual amount 

 is from 10 per cent to 20 per cent of the cream to be 

 ripened. One point that should be remembered is 

 that the greater the amount of buttermilk, the 

 greater is the loss of fat in churning. 



How much acidity should be developed in a com- 

 mercial starter? 

 About .7 per cent. 



Is a commercial starter a pure culture? 



It may be or it may not. Usually it is not. 



