66 MODERN BUTTER MAKING. 



87. Per cent of starter to be added to cream. 



The per cent of starter necessary to be added to 

 cream depends upon: (1) the quality of the cream; 

 (2) the richness of the cream ; (3) the kind of cream, 

 whether whole milk or hand separator cream; (4) 

 the temperature of the cream during ripening; (5) 

 how long the cream is to ripen until the necessary 

 acid has developed. In the order as mentioned 

 above : (1) when the cream is impure add more 

 starter; (2) the richer the cream the larger the per 

 cent of starter should be added; (3) hand separator 

 cream as a rule needs more starter than whole milk 

 cream ; (4) the higher the temperature of the cream 

 the smaller is the per cent of starter to be added, 

 and the lower the temperature of the cream the 

 larger is the per cent of starter to be used in order 

 that the cream may ripen in the allotted time; (5) 

 the longer the time allowed for the cream to ripen 

 the smaller is the per cent of starter necessary to 

 use and the shorter the ripening period the larger 

 must be the per cent of starter used. 



88. Richness of cream and per cent of starter. 



The following table shows the number of pounds of 

 starter that may be added to cream containing a 

 given per cent of butter fat and still have cream of 

 churnable richness : 



