CONTENTS 



XI 



PACK 



12. Commercial Starters or Cultures 21-j 



13. Preparation of Commercial Starters 230 



14. Inoculation 232 



15. Milk Powder for Starters 235 



16. Length of Time a Starter Can be Carried 236 



17. Poor Starters 236 



18. Under-ripening and 0\'er-ripening of Starters 237 



19. Amount of Starter to Use 237 



20. Use of Starter-cans 238 



CHAPTER XVII 



CHURNINfj AND WASHING BuTTER 239 



1 . Definition 239 



2. Conditions Affecting tfie Churnability of Cream 240 



A . Temperature 240 



B. Influence of Length of Time Held at Churning Temperature 245 



C. Richness of Cream 245 



D. Amount of Cream in Churn 247 



iJ. Degree of Ripeness 248 



h' . Nature of Agitation 249 



G. Size of Fat Globules 2^2 



Straining of Cream 253 



Color 



When to Stop the Churning 



Churning Mixed Sweet and Sour Cream 



Difficult Churning 



Keeping Churn in Sweet Condition 



To Prevent Butter from "Sticking"' to Churn. 

 Washing of Butter 



A . Purpose of Washing 



B. Temperature of Wash Water 



C. Kind of Wash Water to Use 



Methods of Purifying Wash Water 



A . Fil tration 



253 



255 



^58 



25« 



260 



262 



263 



263 



263 



265 



266 



266 



a. Continuous 269 



h. Intermittent 270 



B. Pasteurization . 266 



Advantages of Purification of Wash Water 271 



CHAPTER XVIII 



Salting and Working of Butter 272 



1. Objects of Salting 272 



2. Amount of Salt to Use to Produce Proper Flavor 272 



3. Effects of Salt upon Keeping Properties . 272, 273 



