112 THE BOOK OF BUTTER 



tions and on the preference of the operator. Glass is 

 somewhat preferable, as dirt is easily detected and the 

 condition of the curd is readily noted. Two or three 

 bottles should be used, for they may break in pasteur- 

 izing. Metal holders, as copper properly tinned, or 

 heavy tin, may be used. It is always well to employ a 

 sufficient number of containers so that careful selection 

 is possible. 



For creamery work, large apparatus is necessary in 

 addition to the mother-starter utensils. Several types 

 of starter cans are on the market, varying in capac- 

 ity from 30 to 100 gallons. These cans have a jacket 

 about them into which steam or cold water is passed to 

 raise or lower the temperature during pasteurization and 

 in which water of a definite temperature remains during 

 the ripening process. There is a stirring device to agitate 

 the milk and to break the curd. 



The Haugdahl can was the first one made. It was 

 invented by Haugdahl in 1895. The Victor can was 

 placed on the market in 1898. The Triumph came into 

 use in 1902. The Victor Trunnion came out in 1906. 

 The Blue Line was put on the market in 1907, and the 

 Minnetonna was first sold in 1917. There are other 

 machines that are not so well known which are used in 

 some creameries. 



83. Steps in propagation of mother starter. — 



1. Employ three one-quart bottles or fruit jars. Larger 

 receptacles may be used if desired. 



2. Use fresh, clean milk, which must have a good 

 flavor. It may be either whole milk or skimmed-milk. 



3. Fill the containers one-half to two-thirds full of 

 milk. If they are filled full, it is difficult to prevent 

 contamination from the covers, which are difficult to 



