224 



ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



from that required in Europe, it is not to be wondered at that the results 

 of experiments in obtaining good butter may not be in harmony in the 

 two countries. Second, it is quite possible that the European farms and 

 dairies having been used for many more years than American farms, are 

 more thoroughly stocked with bacteria of all sorts, and that there is 

 ithereforei a greater abundiance of unfavorable bacteria and greater ten- 

 dency to unfavorable ripening in European dairies than in thlsi country. 

 Ifthis> is the case we again have an explanation of the difference in re- 

 sults. 



METHODS EMPLOYED IN THE USE OF PURE CULTURE. 



Before taking up in detail the results of the use of starters in cream: 

 ripening it may be well to outline briefly the general method of their use. 

 We notice in the first place that there are two quite different methods. 

 The first begins with the process of pasteurization, the cream being heated" 

 to a temperature of 165 to 165 deg. F. for a few minutes and then cooled. 

 This temperature destroys, in a considerable degree the bacteria which: 

 are present and thus prepares the cream for the pure culture. The sec- 

 ond method proceeds directly to the use of cultures without such pasteur- 

 ization. In whichever method used, the process of preparing the starter 

 is essentially the same. If a commercial starter is to be used the butter- 

 maker buys a small amount of this, an amount which is insufiicient for 

 direct use on his cream, and which he is told must be "built up." He is^ 

 directed to take a small amount of skimmed milk or whole milk, to steril- 

 ize the same by heat and then after cooling to put into it the commercial, 

 culture which has been ^rchased. The mixture is then to be allowed 

 to stand for about one day, and then poured into a 1 arger amount of 

 cream or milk for the purpose of stin further increasing the number of 

 bacteria. There is thus obtained after a day or two a considerable 

 amount of milk which has become typhically and properly ripened under 

 the influence of the commercial culture which has been growing in it» 

 The cream thus ripened is msed as a "starter" in the general mass of: 



