94 CREAMERY BUTTER MAKING 



From what has been said of the metliorls of preparing 

 starters it must have been noticed that they are essentially 

 the same for both the natural and the commercial, the 

 chief difference being in the original ferment, which in 

 the case of the natural starter consists of a quart of 

 selected milk allowed to sour naturally, while in the com- 

 mercial it consists of a bottle of culture prepared in a 

 laboratory. 



USING A STARTER EVERY OTHER DAY. 



During the winter when milk is received every other 

 day at creameries the ordinary method of preparing 

 starters daily is, of course, out of question. There are 

 two ways, however, in which starters may be carried 

 along during this time. One way is to keep the starter 

 an extra twenty-four hours by holding it at a temperature 

 below 50" after it has soured. The other and more 

 satisfactory way is to prepare a small starter on the day 

 the milk is separated ; and, in addition, to pasteurize, but 

 not inoculate, the amount of skim-milk needed for the 

 regular starter. This milk is repasteurized the following 

 day and then inoculated from the small starter prepared 

 the day previous. 



The object in repasteurizing the milk is to destroy the 

 spores that have developed into the vegetative state. 



HOW TO SELECT MILK FOR STARTERS. 



It is poor practice to select starter milk promiscuously. 

 The sweetest and best flavored milk should be obtained 

 for the preparation of starters. Where possible the best 

 plan is to select the morning's milk of one of the earliest 

 patrons at the creamery and separate this first. In case 



