ILLINOIS STATE DAIRYMEN'S ASSOCIATION. I4 j 



tion will. I have tablets which I have had a year and a half and I find 

 for proper acidity I run up as high as 70 to 81 per cent, yet the tablets 

 are all right and will not lose in strength. 



Q:— Did you ever have any trouble in getting too much starter in 

 that your cream gets too thick, will not string readily? 



A: — No sir, never had any trouble. 



Q: — In my work in Wisconsin I have found some of Farrington's 

 tablets which were too weak. I carried with me what is called a normal 

 solution for the purpose of testing tablets, and I have found in more 

 than one case where the Farrington tablets had lost strength, but that is 

 more than a year ago, they have probably changed them now. If damp 

 or soft they will weaken. I found in one instance they were only about 

 one-half strength. I think as a rule where the tablets are new and 

 hard and firm and not allowed to get moist they are all right. 



Prof. Erf: — I find once in a while that the water that you use has a 

 great deal to do with the acidity, sometimes sterilizes the tablets with 

 the acidity in the- water. Some acids in water makes a lot of difference. 



Q: — Ever tried the milk from fresh cows and used that for a starter 

 instead of using pure culture? 



A: — I have used skim milk starter; as to whether the cows were 

 fresh or not I could not say. I selected milk from good clean flavored 

 milk and I will say that as good a starter can be made with good skim 

 milk as from pure culture, but it is not as uniform. 



The President: — Whose culture do you use? 



A: — Douglas. 



Mr. Hos tetter: — Do you know whether this starter is made from 

 fresh cows or regular cows' milk? 



Prof. Erf; — Not always. We prefer milk from cows that have been 

 milked three months. 



Q:_Will this milk from fresh cows make fancy butter. 



Pror. Erf: — It seems to get a son of ' a rancid or a sort of an older 

 flavor from fresh cows. 



