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LLINOIS DAIRYMEN'S ASSOCIATION. 



make a firm butter. When it is difficult to secure the desired 

 flavor or when undesirable flavors due to the kind of bacteria 

 which predomoinate are troublesome, or when under cleanly con- 

 ditions in very cold weather the cream does not ripen sufficient- 

 ly or even enough, a starter may be used to advantage. 



Starter. — A starter may be sour skim milk or butter milk 

 put in the cream to hasten or control the character of the ripen- 

 ing. 



Butter milk may be used when the butter made was of par- 

 ticularly good quality, especially if churning every day or every 

 other day. A skim milk or home starter is usually more desir- 

 able. A home made starter is prepared as follows : Keep sep- 

 arate the milk from one cow, preferably one that has not been in 

 milk long (the factory butter maker must select the milk of some 

 patron wdio takes more than ordinarily good care of his milk) ; 

 run it through the separator or set in a vessel by itself. Fill one 

 or two fruit jars that have been thoroughly cleansed and scalded 

 with this skim milk ; place these in a pail or convenient vessel of 

 water at a temperature of 90 degrees. In cold weather it may 

 be necessary to warm the water up once or twice by adding hot 

 water or otherwise. In from 18 to 24 hours, the milk should be- 

 come nicely lobbered, like a soft gelatin, when it is ready to use. 

 If allowed to stand until the curd becomes firm, it will cause par- 

 ticles of curd to appear in the butter. When ready for use it 

 should have a pleasant acid taste, free from objectionable taints 

 and flavors. 



In preparing a starter of this kind it is assumed that lactic 

 acid bacteria have gained access to the milk in sufficient numbers 

 that by holding at a favorable temperature for their development 

 they will predominate over the less desirable forms, especially 

 those which thrive at low temperature. Experience shows this 

 to be true. 



A skim milk starter cannot be depended upon always. It is 

 wise to prepare two jars and use the best one, or if not right, 

 neither should be used. 



