2 34 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



4. The use of starters witho ut p.as,teuriza'tion has be'en quite widely 

 ad'opted in Am^irlcian creameries. This is a less logical method, but the 

 results are siatisfactory. The butter obtained! is more hig^hly flavoreidl 

 than that from^ pasteurized creasm. 



5. The starter used may be either a commjercial starter or a natural 

 starter. There is little to choose between them. The latter is more 

 commonly u&ed in the United! States-. The question; whether the one or 

 the other should be used is largely a matter of convenieince. 



6. The use of starters' will not make good butter out of poor cnetain,. 



4^•••^^ 



