Natural Starters 409 



the following properties: (1) " That it will sour the cream 

 rather strongly in a comparativly short time, so that 

 it can compete with other bacteria present; (2) that it 

 will thrive at a relatively low temperature (60° to 72° 

 Fahr.); (3) that it will coagulate the cream and milk 

 to a uniform homogenous mixture, and give it a slightly 

 sour taste and odor; (4) that it will produce an agreeable 

 aromatic taste and flavor." 



Since no single organism thus far known is capable of 

 meeting all these requirements, the cream ripened by 

 means of pure cultures must necessarily be inferior to 

 good cream ripened under the best conditions by natural 

 starters. It should be remembered, however, that the 

 average sample of cream ripened under the average 

 conditions by means of natural starters will probably 

 be inferior to the same cream ripened under average 

 conditions by means of pure-culture starters. The more 

 general introduction of the separator adds, in some 

 respects, to the superiority of the pure-culture starters, 

 since the proportionate amount of cream brought by 

 farmers to the creameries, is increasing, while that of 

 whole milk is decreasing. By separating the milk on 

 the place, the farmer not only simplifies the problem 

 of transportation, but he also has the skim-milk at his 

 immediate disposal, and, moreover, reduces the danger 

 of infecting his cattle and his pigs with tubercle bacilli, 

 brought from the creamery in skimmed milk. 



Advantages and disadvantages. — These advantages 

 to the farmer involve certam disadvantages to the 

 creamery manager; for the cream is accumulated at 

 t;he farm and is delivered in a condition frequently far 



