j 24 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



serves the purpose well. With this you need some cooling cans, or cans 

 constructed by a tinner on the same principle. By placing these cans of 

 skim milk in a tank of hot water you can soon pasteurize them. 



It is not necessary to stir the milk all the time while it is heating. 

 Turning the cans around occasionally will be sufficient. A little cooked 

 taste will do no particular harm. There should be a number of strings or 

 wires put over the tank and fastened to the ceiling, having hooks on the 

 ends to fasten in handles of cans so as to prevent them from tipping 

 over in the water. 



It is better to heat the skim milk to 180 or 200 degrees and keep it at 

 his temperature for 15 to 20 minutes. The hot water should then be re- 

 moved and cold water run around the cans. This will quickly cool the 

 milk down to a temperature of 75 to 80 degrees, when it is ready to be 

 inoculated with 2 per cent of the mother starter. In this manner two or 

 three starters can be carried on with very little trouble. We get the best 

 results when preparing a new starter from pure culture, to start it with 

 about a quart of pasteurized milk. When it begins to coagulate or has 

 m acidity of about 35 to 40 degrees, Mann's test, or from .5 to .7 of one 

 per cent by Farrington's test, it is in the best condition for adding to a 

 large starter. 



if a starter is carried too far the excretion thrown off by the bac- 

 teria destroys them. There are mure bacteria present at the degrees I 

 mentioned than at any other period. 



One advantage in using a tank for holding the starter cans, is that 

 jou can quickly cool your starters down as soon as they begin to coagu- 

 late, by adding crushed ice to the water in the tank. Starters cannot 

 only be cooled, but they can be kept at a low temperature with very lit- 

 tle trouble in the tank. The covers on the Cooley cans prevent any im- 

 pureties from falling into the milk. 



It is just as necessary to carefully observe the ripening of the 

 starter as it is the ripening of the cream. With good can, a starter 

 •hould be carried forward for at least a month. The old saying that "As 



