FREE BOOKS

Author's List




PREV.   NEXT  
|<   92   93   94   95   96   97   98   99   100   101   102   103   104   105   106   107   108   109   110   111   112   113   114   115   116  
117   118   119   120   121   122   123   124   125   126   127   128   129   130   131   132   133   134   135   136   137   138   139   140   141   >>   >|  
erature is increased; and hence, the amount of inoculation is dependent on the temperature at which the starter is to be kept. When the starter is propagated under practical conditions, it sooner or later deteriorates, either in acid production, or in flavor, and a new pure culture must be procured from the manufacturer. It is impossible to give a hard and fast rule as to the length of time a starter can be kept in good condition. It will depend on how well the maker satisfies the conditions necessary for maintaining its purity and strength. The use of imperfectly sterilized milk, or dirty utensils soon contaminates it; overripening is likely to injure the flavor. One of the most frequent troubles encountered is the appearance of a slimy or ropy condition in the starter, although the acidity developed may be normal and the flavor desirable. It has been found that this condition is not necessarily due to contamination, as was considered true in the past, but rather to some change in the lactic bacteria themselves. If the propagation is continued, the slimy condition will often disappear. =Starters in "process" butter and oleomargarine.= The advance which has recently been made in the science and practice of cream ripening and butter production is utilized most effectively in the treatment of cream in the renovating process. Old, soured, and stale cream is reduced in acidity by the addition of lime. The cream is then pasteurized and aerated to expel the odors as much as possible. A large amount of starter is then added and the cream immediately churned. Under these conditions, the bad flavors are materially reduced in intensity, and desirable flavors absorbed by the fat from the selected starter used. It is thus possible to produce butter of good quality from cream that would at first be regarded as quite unsuitable for butter production. In the manufacture of oleomargarine the same principle is utilized. The butter aroma and flavor is imparted to the neutral oils and tasteless fats by mixing the same with a properly prepared starter. Renovated or process butter is given a desirable flavor in the same way. =Wash water.= It has been found that the purity of the water used in washing the granular butter has a marked influence on the keeping quality. If the water is from a shallow well into which surface water finds its way, it is certain to contain large numbers of those types of bacteria that are found in the soil
PREV.   NEXT  
|<   92   93   94   95   96   97   98   99   100   101   102   103   104   105   106   107   108   109   110   111   112   113   114   115   116  
117   118   119   120   121   122   123   124   125   126   127   128   129   130   131   132   133   134   135   136   137   138   139   140   141   >>   >|  



Top keywords:
starter
 

butter

 

flavor

 

condition

 

production

 
desirable
 
process
 

conditions

 
amount
 

oleomargarine


purity

 

flavors

 
quality
 

acidity

 
utilized
 

reduced

 
bacteria
 
churned
 

treatment

 

renovating


soured

 

immediately

 

aerated

 

pasteurized

 

effectively

 

addition

 

practice

 

ripening

 

washing

 

granular


marked

 
influence
 

properly

 

prepared

 

Renovated

 
keeping
 

shallow

 
numbers
 

surface

 
mixing

produce
 

regarded

 
selected
 
intensity
 

absorbed

 

unsuitable

 
neutral
 

tasteless

 
imparted
 

science