4G MODERN BUTTER MAKING. 



knowledge of a wonderful flavor-producing organ- 

 ism called the lactic acid germ. This little plant is 

 today looked upon as the greatest money making 

 organism of any affecting milk and its products. The 

 lactic acid germ is the most vigorous germ, under 

 normal temperatures with which the dairyman has 

 to deal ,and when properly cared for it is his best 

 friend and is used as a medium through which a 

 great many difficulties arising from abnormal fer- 

 mentation in milk or cream may be overcome. By 

 its careful use abnormal fermentations affecting the 

 quality of butter may readily be prevented and the 

 best flavor insured. It is known to butter makers 

 that by using a good pure culture of lactic ferment 

 in the manufacture of their product, the value has 

 been increased from one to two cents a pound; in 

 some cases as much as five cents. 



55. Commercial starters in butter making. Butter 

 making today without a starter is like running ma- 

 chinery without oil. "Whenever a prosperous cream- 

 eryman is found you are sure to find that a commer- 

 cial starter is used in the manufacture of his butter 

 because pure lactic acid enhances the keeping qual- 

 ity of butter. 



Various methods of handling and souring cream 

 have been tried, but so far the best results have 

 been obtained by using a large quantity of a pure 

 starter, and ripening the cream to about .55 per cent 

 acidity. Lactic acid acts as a germicide on obnox- 

 ious germs and prevents the development of bad 

 flavors and taints prcsont in cream or milk. 



