Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . and poor condition, and faciU-ties for getting milk for preparation of starters are often verypoor. Under such conditions it is questionable whether itwould be profitable to use starters at ah. The amount ofstarter to use chiefly depends upon the degree of rapidity ofripening desired, and upon the temperature of the cream. If itis desirable to ripen quickly, then a comparatively large starter(15% to 25
Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . and poor condition, and faciU-ties for getting milk for preparation of starters are often verypoor. Under such conditions it is questionable whether itwould be profitable to use starters at ah. The amount ofstarter to use chiefly depends upon the degree of rapidity ofripening desired, and upon the temperature of the cream. If itis desirable to ripen quickly, then a comparatively large starter(15% to 25%) should be added, and the ripening temperatureshould be comparatively high (about 80° F.). If slow ripeningis desired, then less starter can be used. Enough, however, shouldbe used to control the fermentation in the cream (about 10%to 15%), and the ripening temperature may be lower, between60° and 70° F. More starter should be used in the winter. STARTERS. 225 Use of Starter-cans.—In the past, ordinary tin shot-guncans have chiefly been used for the preparation of starters,and have given good results. Many makers still use such cansin preference to recently invented
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