ILLINOIS STATE DAIRYMEN'S ASSOCIATION. I2 £ 



you sow, so shall you reap," comes true in buttermaking, as in any other 

 place. If we use over ripe starters, we will certainly get an undesirable 

 flavor in our cream. 



The Danes claim to carry the same starter for more than a year with- 

 out changing. The average maker will get better results with a commer- 

 cial starter during the winter months; however, with little care, good 

 natural starters can be secured. The system that has been mentioned so 

 frequently through the press is a ^ood one. Take a number of samples 

 of best milk in sterilized glass fruit jars, and keep them at a temperature 

 of 70 degrees until they coagulate. When you find a sample that has 

 coagulated solid, without any pin holes, and has a pleasant acid taste, 

 you may know you have the right kind of fermentation present to give 

 the desirable flavor. This can be used to inoculate the large quantity 

 of milk to be used as a starter for the cream. After a starter of this kind 

 has been carried forward a few times, it virtually becomes a pure culture. 



In the near future, starters will undoubtedly be as commonly used for 

 buttermaking as yeast is for bread making. The proper grading of but- 

 ter and selling according to quality, will put the butter business on a 

 much higher plane. 



Buttermaking in a modern creamery is a very pleasant occupation. 

 The separation of cream with a modern centrifugal separator, the use of 

 pure cultures to control the flavor, the acid tests to determine the acidity 

 of the cream, the combined churn and worker for working the butter, 

 and the ammonia machine for refrigerating purposes, demand the high- 

 est kind of skill. 



To the young man who has mastered all these, there is a bright future 

 in dairying. To be a good creameryman, the first demand is cleanliness. 

 Without this a maker might as well drop the dairy business. 



I like to see a maker who has nerve enough to stand up for his rights 

 and reject milk that will not make the best quality of butter. A patron 

 who constantly sends poor milk needs arousing in a vigorous way. Smooth 

 words fail to have any effect upon him. 



