48 MODERN BUTTER MAKING. 



(b) Preparing the starter. 



While the propagation of Startoline is carried on 

 day after day for an indefinite time, as before indi- 

 cated, a sufficient quantity of it should be prepared 

 every day after the second or third propagation, not 

 only to perpetuate the Startoline itself, but also to 

 inoculate the slarter milk. The starter when fully 

 ripened is used in the cream for butter making or 

 the milk for cheese making. 



In carrying out the processes as outlined above 

 the first thing to be taken into consideration is : 



57. The selection of milk. To obtain the best re- 

 sults it is necessary to use only the cleanest, sweet- 

 est and freshest milk, from a healthy herd and from 

 one having few strippers. Stripper milk being too 

 viscous and lacking fine flavor, is not as good for 

 starter making as fresher cow's milk. Mixed milk 

 as it is generally delivered at the creamery or cheese 

 factory is unsatisfactory for making a first-class 

 starter. The best milk, either evening or morning 

 milk, should be used. An observant operator soon 

 learns which of his patrons brings the best milk 

 for starter making and this is the milk to use. Milk 

 having an old taste will impart the same to the start- 

 er. In fact defective milk will produce a defective 

 starter even though the best of care has been exer- 

 cised in the handling of it. An experienced butter 

 or cheese maker soon learns how to tell old or kept 

 over milk from new or fresh milk even though both 

 are cold. The new or morning milk always is soft 

 and velvety to the palate, while old milk is harsh 

 to the palate and lacks fineness of flavor. 



