CREAMERY BUTTER M.IKEXC 73 



the growth of the lactic aci<l bacteria. However, when a 

 large amount of starter containing- onl\- lactic acid germs 

 is added to the cream from such milk these organisms are 

 certain to predominate. 



The best results with the starter method are secured 

 when the milk is received at the creamer}' in a sweet 

 condition and when a large amount of starter is used. 

 Generally when milk is received in a sweet condition, 

 especial!}' during the summer months, it indicates that 

 it has been thoroughly cooled and that the germs are 

 present only in small numbers. When the cream from 

 such milk is heavily inoculated with lactic acid germs by 

 adding a starter, the development of the lactic fermenta- 

 tion is so rapid as to either check or entirely suppress the 

 action of vmdesirable bacteria that may be present in the 

 cream. 



TART II. THE CONTROL OF THE RIPEXIN<". PROCESS. 



In Part I an attempt was made to convey some iiJea 

 as to our present theory and methods of cream ripening. 

 We learned that the highly desirable flavor and aroma 

 of butter are produced by the development of the lactic 

 fermentation. In the following discussion we shall take 

 up the means of controlling this fermentation and treat 

 of the more mechanical side of cream ripening. This 

 will include: I. The time the starter should be added to 

 the cream ; 2. The amount of starter to be added ; 3. The 

 ripening temperature; 4. Time in ripening; 5. .\gitation 

 of cream during ripening; 6. Aleans of controlling tem- 

 perature. 



I. The value of a starter in cream ripening has already 

 been made evident in the discussion of the theory of cream 

 ripening. To secure the maximum eiTect of a starter it 

 should be added to the cream vat soon after the separation 



