MILK PRODUCTS - 6r 



from a dealer, a small quantity of selected sour milk is added to the pasteur- 

 ized skim milk. The starter is then built up from this mixture as before- 

 described. 



This in general is an outline of the methods used for making cream- 

 ripening starters. The successful handling of starters depends entirely on the 

 carefulness with which the skim milk is pasteurized and the skill used in pro- 

 tecting the starter from outside contamination by dust, dirty cans, etc. In- 

 some cases the butter maker often goes so far as to wash his hands before 

 handling his starter. These refining precautions used to protect the pure cul- 

 ture and the starter from contamination are very important. 



If the starter does not give satisfactory results, it is best to throw it away 

 and begin a new one; but, when once obtained, a good starter should be 

 propagated from day to day as long as possible, and the length of time which 

 it may be kept pure depends on the care with which it is made from day to 

 day. 



It is always better to seed a new lot of pasteurized skim milk with a por- 

 tion of fresh starter taken out just before it is poured into the cream, than to 

 attempt to propagate a new starter every day by means of buttermilk ob- 

 tained from a churning of cream in which the starter was used. A buttermilk 

 starter may often give good results; but, as a rule, it cannot be depended on,, 

 because some unpleasant flavors may develop in the cream during its ripening. 

 These, of course, are carried into the buttermilk, and when this is used for- 

 making the next starter, the unpleasant flavors may be continued in the butter- 

 from day to day. 



One of the important elements in starter making is the ability to detect 

 a satisfactory starter when it is made. A person with a keen sense of smell 

 and taste is able by inspection to select a good starter and know that it will 

 produce good results, while other persons, without this ability, are unable to 

 accurately judge between two different starters and they may keep on using a 

 poor one day after day without noticing it. This faculty of judging starters 

 may be cultivated by practice, and the butter maker who is most successful in 

 training himself to detect a good starter, and a poor one as well, will be the 

 most successful in making butter of a fancy grade. 



The commercial starters are more expensive, but uniform, 

 certain and convenient; while the natural starter costs little or 

 nothing and is less uniform but generally successful. Both are in 

 common use. 



Butter made from ripened cream, besides having more flavor,, 

 aroma and better keeping qualities, is more readily churned and 

 can be obtained in somewhat larger quantities than from fresh 

 cream. Butter made from fresh cream is preferred by many persons, 

 and, perhaps it may be said, by those with the most refined taste. 

 However, the market for such butter is limited and it must be sold. 



