210 ILLINOIS DAIRYMEN'S ASSOCIATION. 



Mr. Mann : — It seems to me a pint and a half of that acidity 

 is too much to add to milk of 75 degrees, thirty gallons, but if the 

 temperature lowers it would be necessary. 



Air. Kieffer: — I think the only way is draw your pasteurized 

 milk off the starter can and put it in the Cherry can or something 

 of that sort; keeps out heat in summer and cold in winter, and 

 holds at more even temperature than any other way. 



Mr. Mann: — What per cent of starter do you advocate to 

 put in the cream ? 



Mr. Keiffer: — I would not advise anything less than 20 per 

 cent. 



Mr. Mann: — You think that is best? 



Mr. Kieffer : — I think it is best to use that much. 



Mr. Mann : — Would it not be better to lower the tempera- 

 ture of the pasteurized skim milk somewhat, and use a lower 

 percentage of mother starter to inoculate it with ? 



Mr. Kieffer : — No sir. 



Mr. Mann: — The reason I advance this idea is that you 

 pasteurize skim milk from 180 to 200 degrees. When held for 

 a half hour you kill all bacteria, but you have not killed the 

 spores. When you bring the temperature up again you make 

 the temperature favorable for reproduction of these spores in 

 the bacteria, and unless you have a sufficient number of bacteria 

 from your culture to entirely kill them out, they will have an 

 effect which will be more or less quickly shown in the starter 

 and will deteriorate it sooner or later. For that reason I advo- 

 cated a lower temperature. 



Mr. Kieffer : — In my paper when I spoke of 75 degrees, I 

 was referring to conditions as I find them in the creameries. If 

 anyone were able to hold the temperature to 75 degrees and add 

 that amount of mother starter it would hasten the ripening very 

 rapidly in the milk, but I get my idea from general conditions as 

 I find them in the creameries in Iowa, and they are possibly the 

 same in this state. The temperature lowers during the night 



