. Dairy laboratory guide. Dairying. STARTER MAKING 29 add enough milk to continue the propagation of the original culture, being careful thereafter to keep at 70° F. Stir every half hour as before. Mix. Fig. 25. — Trunnioned Starter Can. This Starter Can is trunnioned on its frame in such a manner that the starter may be drawn oil from the top, leaving the lower, less contaminated portion for propaga- tion. The agitators serve to keep the starter in a uniform condition while ripening. The space between the jacketed sides may be used for cold water in the summer, and warm water in the winter to
. Dairy laboratory guide. Dairying. STARTER MAKING 29 add enough milk to continue the propagation of the original culture, being careful thereafter to keep at 70° F. Stir every half hour as before. Mix. Fig. 25. — Trunnioned Starter Can. This Starter Can is trunnioned on its frame in such a manner that the starter may be drawn oil from the top, leaving the lower, less contaminated portion for propaga- tion. The agitators serve to keep the starter in a uniform condition while ripening. The space between the jacketed sides may be used for cold water in the summer, and warm water in the winter to maintain an even temperature about 70° F. thoroughly the starter and skim-milk in can and allow to stand at 70° F., until the proper consistency is reached, when it is ready for use. The following blank form may be used in this exercise:. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Melick, Charles Wesley, 1877-. New York, D. Van Nostrand company
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