ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 233 



This is eispie'cially true in the cas e of the large (Creameries where connec- 

 tion with tihe indiividlual farm isf a somewhat indirect one. Moreover, it 

 is ratheT easier to make a proper culture from the comanerciail' starter 

 than it is to miak^ a propier culture by the other method). Furthermore 

 the culture made by a coimmerclail startei- isi practically certain to be con- 

 iStant, while the natural starter is not so uniformlly to be relied upon. 

 A commercial starter will be con sitant if it is a pure culture to start with> 

 while the natural starter maide i n any ox the methodte diescribeid^ is not 

 absoHtutely sur-e of being' uniform. For these various reasons- the use o£ 

 •commercial stlarters is preferred by many rather than to take the'troiuble 

 of preparing the natural starter. 



On the other hand, the com\mercial culture isi a matter of some 

 little expense, although this has beien so reidu'celd as now to be insignifi- 

 cant. For this reason by far the greater numiber of boittermakers at 

 the present tim-e prefer to pretpare their oiwn starters, since they can do 

 so without expense^ rather than to purchase the oo'mimerclal culture. 

 Heaice it is that in the dairy com mun/ities of our own country, except 

 where the ripening is alloweldl to take place spontaneously, the method' 

 most widiely adopted for cream ripeming is to inoculate the uni)asteur- 

 izedcream with a natural' starter. 



The following is a summary of the conclusionsi presented in the 

 bulletin: 



1. The market price of butter dtependte in a larige diegree upon the 

 character of the ripening of the cream. 



2. The only method the biuttermaker has of controlling this ripen- 

 ing is by the use of "starters," ftol lowed! by a maintenance of a proper 

 temip'erature. 



3. The most logical method of using these starters is first to pas- 

 tieurize the cream and then inoc ulate it with a pure culture of a favor- 

 able specie's of bacteria. Thisi method is altoost universal in DeoimarE, 

 but it produces' very milk fiavored butter and has not been extensively 

 adiopted elsetwhere. It is better a dapted, to Euroipean taste than to the 

 taiste of lovers of butter in the United States. 



