2 30 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



may be the result of indiividlual expeiiimieiits, there has been, animiprove- 

 ment which has been so satisfactory a,g to lead a conjatantly extend itog. 

 use of starters., Sieco^nd, there is little questioin that there is a greater 

 uniformity in the butter, although the butter is less uniform^ than when 

 paSiteurization is used. Third, the buttermiaker certainly has a better 

 control over the ripening proces s than by the meithod of sipontaneous 

 ripening, for by the addition of the starter he can with very great ac- 

 curacy determine beforehand the rapidity of the ripening and the time 

 of churning. 



- Because of these results' this method of making butter has' been very 

 widely adopted* Whereas, ten years ago the use of sipecial starters was 

 frequently resorted to, they were reserved practically for cold wieather 

 when the ripeinlng took place slowly, and no very especial attentioin was 

 given toward obtaining the proper starter, ;But today starters are us'ed 

 very widely. fThey are usfcd throughout the year, even in hot weather in 

 many cas'es, and es'pecial attenti en is' given toward' obtaining the proper 

 kind of starter. There are, however, two quite different methods of pre- 

 paring tbese starters, one by the use of pure cultures, the other by use 

 oif natural startens. 



Use of non-pasteurizedi cream wiith commercial pure cultures. — 

 This method of preparing starter ,s is biy the use of commiercial cultures* 

 which are so easily purchased. These can be obtained^ at regular inter- 

 vals from different supply ce^nters, and then,by the use of very simple 

 methods, can be built up into a proper culture for adding to the cream. 

 Such a starter is practically uniform in all cases. This has alreadfy 

 been des'cribed, and need not be further emphasized.. 



Use of Non-Pasteurized' Crea m with Natural Starter.; — A far more 

 common method of obtaiining a s tarter fo.r the purpose, oue that is now 

 adiopted widely in Americain dai ries, co.nsists in using what is known as 

 % natural starter. A natural starter Is within the reach of any butter- 

 maker, independent of commercial cultures, for it is something that can 

 be made in, anydairy entirely without any aid of a bacteriologist. Of 

 course it does not involve the expense of purchasing a pure culture, and* 



