Show STARTERS TO RIPEN CREAM technical work should not be undertaken der taken unless union butter butte 1 la made ano on commercial scale prepared ch by Y this united swiss department em ot of agriculture I 1 in it la 1 customary to coarr control rr 1 to bogue extent tent the of cream parn by means mean of star starters n which videll nio air pure peru CIA cultures of f lactic acid old prodoc pro lit lug bacteria grow n I 1 in past PIt lId milk the alie making ot of st starters ts Is technical at at work nork that should not be undertaken tn k en unless butter batter is made on a com raceal ra cral wale to if the milk and ad main are proun produced ced under proper c conditions till there them Is no need ll 11 for far using start tar if handled under e ill those condition tlona and ad protected from con to t nil nation t CC cream vill develop the flavor when bon allowed to riper sour came naturally at the PIP PI proper P bernin ternin temperature a N be hen butter better Is 1 mada on A a co commercial 1 I scale role it 11 may be all advisable able to in control ll 11 1 I th the e jap ripening ing and ad thus make A a P product I 1 t hot Js IS more uniform r it from week to wech PC k commercial I 1 11 cultures tare for far a ier i er mak ing may be from cult cultice verma manufacturers factor I 1 pit and ad pro r dairy supply b houses are DI rel flow I 1 for osing caw pany cry each package and ad should hould be followed Cm carefully fAIT A natural or homemade starter may be made ad as a foll follows I 1 clean thoroughly and boll for lavis minors three pint fruit jars and tops after boiling keep tte the joe jars covered to prevent the entrance of bacteria 2 tike take a pint campb of milk freshly drawn from each of three cows place in tile jari jar cover cool carl to 75 A de A grees fahrenheit Fahren helt and keep at that temperature I 1 until tit curdling macure A 3 curdling or C thorild take place 1 in beat about 34 24 houra hour an A ideal idea curd cold should he it film smooth free from holes hole or gis gas bubbles bobbies and ad should show lit to I 1 or no par U ion ot of the nh it should be have a clean sharp harp sour or add old flavor 17 4 select ile the sample that most clote I 1 IT meets ets those conditions and prope gate to it discarding the others ahe selected elected sample ph 1 ia as abfall fol lows iowa n R clean thoroughly and ad boil fop far five 1 minutes tenta quart jar the top and a t teaspoon po u b fill the jar with freshly drawn balk cover loosely heat beat slowly to bulling boiling mad and by boli boiling fing gently tor for 30 minutes c C cool 1 the milk ilk to 75 degrees degree rah fall pennell and add a teaspoonful fa spoonful of our cur died billed milk described in section 3 and set away anay to curdle at that tempera ture lure d propagate the starter from day to day in the same manny described h d 1 in a b and ad c the starter c described 1 in c is the one to use ran tor for ripening the cream and fand should be added I 1 in such quantities as to be 0 one tenth tone fifth of 0 the let cream to be churned |