5l> MODERN BUTTER MAKIN.G. 



The fir.sl eliange noticeable is the change to a vine- 

 gar flavor, a little later it will show signs of whey- 

 ing off and then in many cases a digesting of the 

 cnrd begins. All these signs are indications of the 

 weakening of the lactic acid germ. Therefore great 

 care must be taken to prevent the development of 

 too, high acid in the Startoline. It should not have 

 more than .7 per cent acid at any time and it is best 

 not to exceed .65 per cent in order to maintain a fine 

 quality of acid in both Startoline and starter. A 

 high degree of lactic acid weakens the lactic acid 

 germ and in many cases kills it. 



69. Vigor of starters. Starters seem to have 

 reached the maximum activity when they have de- 

 veloped about .60 per cent acidity. (Russell.*) 

 Creainerymen have noticed that starters are not 

 always of the same vigor, even when there seems to 

 be.no special reason for any variation. "When start- 

 ers are ripened too high the activity is lessened and 

 the starter is said to be "slow" or is "going off," 

 and a few successive high ripenings may spoil the 

 starter altogether. When the acidity has reached .70 

 or .80 per cent the starter is losing its vigor as well 

 as its fine flavor. Avoid too high acid in the starter 

 as well as too slow ripening. Both have a bad effect 

 upon the flavor and vigor of the starter. 



70. Ripening starters. The degree of acidity to 

 which starters are ripened before being added to 

 cream varies according to reports from 100 of the 

 best creamerymen in the United States from .45 to 

 .80 per cent. This variation is due to different meth- 



• Russell, H. L. Wis. B. M. Assn. Fifth Annual Report, p. 58. 



