254 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



hardly be obtained unless a reliable commercial one is secured. 

 The first one in the market and one which has stood years' test 

 is the Hansen's Lactic Ferment, of which the writer had the 

 pleasure to try a sample in 1891 — liquid — sent from Denmark 

 packed in ice. This is now put up in powdered form and will 

 keep good for several months. Of the two ''Pure Cultures" 

 prepared in America, the best results seem to be obtained from 

 the Douglas culture when used in connection with an acid 

 starter, but unless it is demonstrated that this gives better but- 

 ter than the Lactic Ferment, it is certainly more trouble to prepare 

 and keep up two starters than one. In using a commercial starter 

 the reliability of the manufacturers is all important but in any 

 and all cases common sense and perpetual watchfulness is nee- 

 cessary. 



By using an acid test the butter maker can — if he is given 

 the right right kind of creamery and outfit — guarantee a far 

 more uniform quality of butter and he can also eliminate a great 

 many taints and objectionable flavors, but it requires careful 

 attention to every little detail and he must be on time and con- 

 trol temperature thoroughly. 



SECURING GOOD TEXTURE. 



The worst mistake (next to neglecting to develop flavor) 

 made by beginners in pasteurization is that of not chrilling the 

 cream properly before churning. As soon as the cream is ripe, 

 or nearly so it should be chilled down to 48 degrees and be 

 kept there for at least two hours and then allowed to raise to 

 the desired churning temperature. If this is done there is no 

 need to fear a poor texture. 



At the National Buttermakers' Convention in Topeka, this 

 year, there was considerable complaint about the flavor and 

 only 85 entries out of 478 or about 18 per cent, scored 95 and 

 above which means grading real ''extra," and 108 or about 22 

 per cent, scored below 90 points. As these entries, no doubt, 

 may be said to represent the better part of the creameries and 



