208 ILLINOIS DAIRYMEN'S ASSOCIATION. 



and stronger than what have been cultivated in the starter can;, 

 therefore it is necessary to have a good quality of cream if it 

 is expected that the starter is to control the same, otherwise thvj 

 guilt edges will be taken off from the starter. One should work 

 for a heavy cream, that is, a cream high in per cent of butter 

 fat, more so this time of year as milk contains a much larger per 

 cent of unfavorable bacteria than it does in the summer season. 

 I would advise a 50 per cent cream and if the milk is of very 

 poor quality a heavier cream is still better, as the heavier the 

 cream the less milk serum to control. This will enable the 

 bacteria in the starter to control the small per cent of milk 

 serum left in cream and the better the quality of the cream the 

 greater the effect of the starter. 



With the aid of the acid test one can determine the acidity 

 of the starter. Then by using the Babcock test upon the cream 

 it can be determined the amount of milk serum there is in the 

 cream. Subtract the butterfat from 100 and the remainder is 

 the amount of milk serum. Multiply the remainder by .50 and 

 -the product is the degree of acidity that cream should be ripened 

 to according to Mann's acid test. 



By ripening the cream daily to the same degree of acidity 

 and the same is controlled by the lactic acid bacteria one is sure 

 of a good flavored butter providing the same is not injured in 

 the manufacture, and you can rest assured that the butter will 

 be of a uniform quality if made and controlled in this manner 

 each day. 



To allow the natural conditions and surroundings to controf 

 the flavor of the butter is a thing of the past and up-to-date 

 scientific methods along with cleanliness must be pursued in 

 order to make the best. 



I will add one word and, that is that I heartily endorse 

 Professor Van Norman's idea in regard to the acid test that 

 should be used. I think if we could all agree upon the one acid 

 test that it would help us, and we would not have to name over 

 the per cent and degree of acidity on so many of them. 



