CHAPTER XXIX 



CULTURE OR STARTER FOR 

 RIPENING CREAM 



TT^OR farm butter-making, unless carried on 

 ■*■ extensively, I do not think it necessary con- 

 stantly to make and use a skim-milk culture. It 

 entails much work and care. Sour cream of good 

 flavor answers in its stead. It is, however, well 

 to know what a culture is, and how to prepare it. 

 A pure culture for the dairy is a propagation of 

 lactic acid germs in a medium preferably of 

 pasteurized skim-milk. Its use is : 



1. To develop the desired flavor in cream for 

 butter-making. 



2. To keep the flavor uniform. 



3. To have the ripening process regarding 

 length of time and percentage of acidity, under 

 one's control. 



In propagating a culture it is advisable to start 

 with a commercial pure culture. These are put 

 up, either in liquid or powder form. In small bot- 

 tles. Many of the bacteriological departments of 

 agricultural colleges supply cultures at a nominal 

 cost. 



The first culture is called a mother culture. The 

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