52 MODERN BUTTER MAKING. 



in a cool place. This will lower the acidity and give 

 the lactic acid germs a chance to multiply and re- 

 lain their vitality which is essential in growing 

 good Startoline. 



63. Startoline incubators. There are various con- 

 trivances on the market made especially for the pur- 

 pose of handling the Startoline or "Mother Start- 

 er." These may be obtained from any reliable cream- 

 ery supply house at a reasonable cost. They are so 

 made that a uniform temperature can be maintained 

 during the ripening of the Startoline. This uni- 

 formity of temperature is necessary for obtaining 

 good results. Where electricity can be had a very 

 uniform temperature is easily maintained by placing 

 one incandescent bulb in the interior of the incuba- 

 tor and turning on the electricity. A common, 

 double-walled, tin-lined, wooden box can be used 

 with success in this manner. In very cold weather if 

 there is danger of the room temperature dropping 

 too low, two bulbs may be used instead of one. 



64. The handling of the staxter. The care to be 

 exercised in selecting, heating and cooling milk for 

 the starter is not necessarily different from that to 

 be exercised in the handling of the milk for the Star- 

 toline. The can or cans used for making the starter 

 should bewail tinned and all seams should be smooth 

 to allow it to be easily and thoroughly cleaned. Old 

 cans, especially when the tin is worn off or when 

 they are somewhat rusty, will impart a "tin can" 

 flavor to the milk which will impair the usefulness 

 of the milk for starter making. The best starter 

 cans are those which produce a vigorous whirling 



