FARM DAIRYING 



one we use at the Ontario Agricultural College 

 dairy has been in constant daily use nearly ten 

 years. A good culture should be firmly coagu- 

 lated, with no liquid on top; be smooth and free 

 from lumps when broken up, and have the smell, 

 and the clean, mild acid flavor peculiar to good 

 sour milk. It should have from .6 to .7 per cent 

 lactic acid. 



A good mother culture may be made by filling 

 a sterilized glass jar with the purest of milk pos- 

 sible, from a cow not very long milking. Cover 

 the jar with several thicknesses of cheesecloth 

 and keep at a temperature of about 70°. When 

 coagulated, skim off the top, and if the remainder 

 has the same properties as those just ascribed to 

 a good culture, it may be used in ripening the 

 cream. This is a good way to do, when from any 

 cause the cream has gone off flavor and is no longer 

 safe for use as a culture. 



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