CRLiAMERY BUTTER MAKING 



SO 



weeds of the garden correspond to the iDad fermentations 

 of cream. If the weeds get the start of the cultivated 

 vegetables, the growth of the latter will be checked or 

 suppressed. So with the bacterial fermentations of 

 cream. When the lactic acid bacteria predominate, other 

 fermentations will be checked or crowrled out. The 

 use of a liberal amount of starter nearly always insures 

 a majority of good bacteria and the larger this majority 

 the better the product. 



Classification of Starters. The following is a classi- 

 fication of the various starters in use at the present time: 



f Natural. 



Sour skim-milk.. 

 Sour mili? 



Sour cream. 

 ButiermilU. . 



Starters. 



O. Douglas Cultures 

 (Boston. IVIass.). . 



Gommer c i a 1 I ,, ,, zT-dn. j- 

 (American)... ^ fc^^rtettoV Mass.) 



tJndesirable. 



Boston Butter Culture 

 Lactic Acid Culture. 

 Duplex Culture. 



( 1. Bos 

 \ 2. Lae 

 ( 1 Dup 



1. Boston Butter Culture 

 Ijactic Acid Culture, 

 uplex Culture. 



Elov Erricson (Mankato, Minn.), 

 i Hansen's Lactic Ferment (Little Falls, N. Y.) 

 ( and a few others. 



NATUR.\L ST.VRTIJRS. 



Sour Milk and Skim=niilk. Natural starters are those 

 obtained by allowing milk, skim-milk, or possibly cream, 

 to sour in the ordinary way. 



The earlier methods of using natural starters consisted 

 in selecting milk or skim-milk from the patrons who 

 furnished the best milk at the creamery, and allowing this 

 to sour by holding it over till the following day. While 

 good milk could be selected in this way, the method of 

 souring it was very unsatisfactory. On warm days the 

 milk might oversour, while on cooler da}S it would be 



