INDEX TO CHAPTER V. 



Par. No. Page. 



53. Purie lactic acid cultures 45 



54. Methods change as we gain knowledge 45 



55. Commercial starters in buttermaking 46 



56. Condensed directions for building up the starto- 



line and starter from a pure culture of lactic 



ferment 47 



57. Selection of milk for starter 48 



58. Preparing milk for the first propagation 40 



59. Adding the lactic ferment culture 49 



60. Handling the second propagation 50 



61. Handling the third propagation 50 



62. Handling the startoline 51 



63. Startoline incubators 52 



64. Handling the starter 52 



65. Temperatures and quantities 53 



66. Temperatures influence results 53-55 



67. Using starters every other day 55 



68. Effect of too high acid starters 55 



09. Vigor of starters and liow controlled 50 



70. Ripening starters 56 



71. Starters a check on gassy fermentation 57 



72. How gassy cream appears 57 



73. How gassy cream churns 57-58 



74. Gassy fermentation kills flavor in butter 58 



75. Lactic acid ripened cream 58 



76. Average acidity in starter 58 



77. Regulating the quality of acid in both startoline 



and starter 59 



78. Regarding pink or brown starter 60 



79. Burnt flavor in starter due to milk used 60 



80. A starter scoring blank 61 



81. Judging starters 61 



82. Regarding glassware 62 



83. Utensils which should not be used 63 



84. Gassy fermentation and flies 64 



85. Starters in cream ripening 64-65 



86. Raw or pasteurized cream 65 



87. Per cent of starter to be added to cream 66 



88. Richness of cream and per cent of starter 66-67 



89. Temperature and time in ripeuing cream 68 



90. A few things to remember regarding starters.... 68 



