ILLINOIS STATE DAIRYMEN'S ASSOCIATION. r 39 



Secretary Caven specified that I should give details as to care that 

 was exercised to get good milk. In this connection I will say, if a 

 can of milk comes to the factory either sour or bloody, I return it with 

 a letter tied to the can, explaining what is wrong with it. 



Another point which I think has a very great influence on the qual- 

 ity of milk delivered to the factory, is the pasteurization of the skim milk. 

 Saying nothing about the other advantages of pasteurizing, the one fact of 

 running the hot milk into the patrons cans is, in my estimation, a decid- 

 ed benefit, and since commencing to pasteurize, December 5th last, I 

 am satisfied we are getting decidedly a better quality of milk. 



DISCUSSION. 



Mr. Hostetter: — I would like to hear a little more about this starter. 



A: — In what respect? 



Q: — Whether you get your own culture from skim milk? 



Q: — I selected about two gallons of skim milk from a patron who 

 brings fairly good milk and run that through the separator and pasteuriz- 

 ed that at 180 degrees the same as the other and add the pure culture 

 to that at about a temperature of 70 to 72 degrees and hold 48 hours. 

 Then I use that in ripening up the larger quantity. 



Q: — How do you hold your starter, what conveniences have you? 



A: — For starting the culture, I use a half barrel set upon a shelf with 

 steam and start to about 70 to 72 degrees, depending of course upon the 

 wether and get the water around it. Leave it at night 76 degrees and in 

 the morning it is about where I want it. 



Q: — What kind of a starter can do you use? 



A: — The starter can is of tin or copper 22 inches in diameter by 

 about 40 inches high, probably 32. sufficiently high to make it test the 

 40 gallons. Some use galvanized iron about 6 inches in diameter. There 

 has to be a little water space of 3 inches on the sides and 2 on the bottom. 

 That has steam coil connections. 



Q: — What percent starter do you use? 



