122 THE BOOK OF BUTTER 



The butter-maker should ascertain from the butter- 

 dealer whether the call of the trade is for a low or a high 

 acidity, and then he should try the employment of a cer- 

 tain arbitrary factor such as .006, .007, .008, or .009. 

 After determining which one shows the desired acidity, 

 he should use it consistently day after day. If a high 

 acidity is called for, a chemical determination of the 

 acid in each vatful of cream should be made. If a low 

 acidity is required, there is not much danger of over- 

 ripening. In this case the sense of taste together with an 

 occasional chemical test is sufficient to give good results. 

 92. Cooling immediately after inoculation. — It is 

 the custom in many creameries to cool the cream for hold- 

 ing overnight to a degree below the churning tempera- 

 ture, immediately after the addition of the starter. 

 When this is practiced, very little ripening takes place. 

 The probable benefit of the starter in this case is derived 

 through the absorption of its flavor by milk-fat. 



