54 MODERN BUTTER MAKING. 



are used. This is due to the fact that the larger 

 the quantity of milk the less does it change in tem- 

 perature during the ripening period. Small quanti- 

 ties of milk naturally are more subjected to changes 

 in temperature. This is especially true in very cold 

 and very vs^arm weather when temperatures go to 

 either extreme. 



Being influenced by these conditions the average 

 temperature at which the starter can be grown 

 may vary from 64° F. to 68° F. with practically the 

 same results. 



When the starter is at the point of coagulation at 

 a temperature higher than 64° F. — 66° F. and is not 

 to be used at once, immediate cooling is. imperative, 

 since the starter is likely to become overripe and 

 whey off, a condition in which a starter is almost 

 unfit for use, as its action is greatly impaired by this 

 condition and the effect it should produce is partly 

 or wholly destroyed. It is a good plan to see to it 

 that the starter coagulates at a temperature lower 

 than 64° F. if it is not to be used at once, since when 

 coagulation takes place at a comparatively low tem- 

 perature the texture of the starter is more likely to 

 be loose and silky. When in this condition it will 

 when poured have the appearance of nicely ripened 

 cream and will leave no streaks, nor will it show 

 specks or particles of curd. On the other hand 

 starters grown at too low temperature and for too 

 long a period of time before coagulation invariably 

 develop sour, slightly bitter, rank or flat flavors, 

 thereby impairing their usefulness for perpetuation. 

 It is perhaps needless to say that the Startoline 



