-CREAMERY PROBLEMS. 
ripened one with a skim milk starter and the other with a 
starter made froma pure culture. Otherwise both lots of cream 
were treated alike. Samples of butter were sent to Boston and 
scored by Mr. Orrin Douglas. Beginning with numbers 1 and 
2, the odd numbered churnings were ripened with skim milk | 
starters, and the even numbered churnings with pure culture 
starters. 
TABLE 14. 
Scores S Butter made from Cream ripened with Skim Milk and 
Pure Culture Starters. 


KIND OF STARTER. 

No. of Churning. 
Douglas. 
Skim Milk 
Parke-Davis. 


March a 
March I1, 
March 20, 
March 24, 
eek ch 29% 

March 31, 
April 3, 

April 7, 
April 10, 
April 14, 
s April 17, 
April 21, 

April 24, 

5 
/ 
5 
( 
s 
( 
5 
( 
) 
( 
) 
{ 
) 
( 
5 
( 
( 
f 
\ 
| 
\ 
ane 
ie 
( 
April 28, 


94.1 93.3 94.6 

tad The average score of the butter from fourteen churnings 
ripened with skim milk starters was 94.1 on the scale of 100 

