244 MARKET DAIRYING 
the grewth of the lactic acid bacteria. However, when a 
large amount of starter containing only lactic acid germs 
is added to the cream from such milk these organisms are 
certain to predominate. 
The best results with the starter method are secured 
when the milk is received at the creamery in a sweet 
condition and when a large amount of starter is used. 
Generally when milk is received in a sweet condition, 
especially during the summer months, it indicates that 
it has been thoroughly cooled and that the germs are 
present only in small numbers. When the cream from 
such milk is heavily inoculated with lactic acid germs by 
adding a starter, the development of the lactic fermenta- 
tion is so rapid as to either check or entirely suppress the 
action of undesirable bacteria that may be present in the 
cream. 
PART II.—THE CONTROL OF THE RIPENING PROCESS. 
In Part I an attempt was made to convey some idea 
as to our present theory and methods of cream ripening. 
We learned that the highly desirable flavor and aroma 
of butter are produced by the development of the lactic 
fermentation. In the following discussion we shall take 
up the means of controlling this fermentation and treat 
of the more mechanical side of cream ripening. This 
will include: 1. The time the starter should be added to 
the cream; 2. The amount of starter to be added; 3. The 
ripening temperature; 4. Time in ripening; 5. Agitation 
of cream during ripening; 6. Means of controlling tem- 
perature. 
1. The value of a starter in cream ripening has already 
been made evident in the discussion of the theory of cream 
ripening. ‘To secure the maximum effect of a starter it 
should be added to the cream vat soon after the separation 
