CREAMERY BUTTER MAKING 97 



STARTER CAXS. 



The most difficult tiling in connection with starters is 

 to get them just ripe when ready to use. A starter has its 

 best flavor rio-ht after it has thickened. When it beerins 



Fig. 30.— Haugdahl starter can. 



to show whey it indicates that the ripening has gone too 

 far and should not then be used in the cream. The strong 

 and curdy flavors found in butter are often directly attrib- 

 utable to overripened starters. 



It becomes evident that to secure the proper acidity 

 in the starter from day to day cans or vats must be used in 

 which it is possible to obtain perfect control of tempera- 

 ture. The improved Haugdahl starter can, shown in Fig. 

 30, answers the purpose very satisfactoril}-. This can is 



