COMMERCIAL STARTERS IN BUTTER MAKING. 50 



The average of .62 per cent is about the proper 

 acidity which the starter should have for butter 

 making in the average creamery. Where hand sep- 

 arator cream is used the starter may be ripened to 

 a higher acid than where whole milk cream is used. 

 The greater the extent of undesirable fermentations 

 in cream the higher may the starter be ripened. 

 However, I should not advise ripening the starter 

 higher than .75 per cent. 



77. Regulating the quality of acid in both Starto- 

 line and starter. When Startoline, due to neglect 

 in handling, produces a low acidity and a sweet 

 flavor in the starter this can be remedied by ripen- 

 ing the Startoline to a higher degree of acidity for 

 several days. Also if the starter is not properly 

 handled and is slow in coagulating, its activity can 

 be increased by ripening the Startoline at a tem- 

 perature higher than usual and using a larger quan- 

 tity of Startoline. The slowest Startoline can be 

 made more active by a few days of this treatment. 

 If a starter is too acid in flavor it can be brought 

 back to a mild, pleasant flavor by ripening it to a 

 lower degree of acidity. This is especially notice- 

 able if the starter is cooled to about 56° F. soon 

 after it is set, before the acidity has developed much, 

 held at this temperature about 5-8 hours and then 

 warmed to about 75° F. in order to hasten coagula- 

 tion. On examination at the time of coagulation it 

 will be found that the acid is of a mild, pleasant 

 tast^. When this method is used the starter must be 

 used at once, because the high temperature favors 



