[LLINOIS DAIRYMEN'S ASSOCIATION. 207 



The buttermilk starter, like the skim milk starter, hastens 

 the souring of the cream and is unreliable as far as flavor is 

 concerned. 



The commercial culture has the right kind of bacteria to 

 produce a good flavor in butter, provided you have good raw 

 material to work with. In preparing this culture it is very es- 

 sential that one's clothing and hands are clean and that the jar 

 or pail in which this culture will be propagated should be steril- 

 ized and then a quart of good fresh milk pastunzed to 180 or 

 200 degrees and held there for twenty minutes and then cooled 

 down by setting it in cold water, and when it is down to 90 

 degrees, add one-half ounce of the commercial culture, holding 

 the bottle close to the milk so in case that there is any obnoxious 

 bacteria around it will not have a chance to inoculate the culture. 

 Stir it in well and cool the milk to about 75 degrees and hold it 

 at this temperature until thick, which will usually require about 

 18 hours. After this mother starter becomes thick it is ready for 

 use to inoculate the pasturized milk which is to be used for 

 cream ripening. Use about a pint and a half of this mother 

 starter to about 30 gallons of milk. Stir it in well and hold it 

 at about 75 degrees this time of the year. In summer time it 

 should be cooled down to about 65 degrees. The temperature 

 and the amount of mother starter should be regulated so tha\ 

 starter will be thick by the time you wish to use it. 



In carrying over the starter to every other days run it is 

 best to carry a quart of the mother starter along by renewing it 

 daily. Pasturize the milk in the starter can as usual and cool 

 the same as cold as water will cool, allow it to stand until the 

 next morning with a good tight cover on it and then repasturize 

 and cool and when down to 90 degrees add the proper amount 

 of mother starter which you have in quart jar and cool the milk 

 to 75 degrees. 



In order to derive the benefit of the starter in which you 

 have grown the desired bacteria which is sought after in butter 

 one must always hold the reins in hand and never allowed to 

 be side-tracked by undesirable bacteria that are of great number 



