800 Agricultiwal Gazette of N.S.W. [Oct. 2, 1908. 



Starter. 

 A sfood starter is beneficial in the luaiuifacture nf cliccsc, .ind at ii«i time 

 should the eheese luakei- Ue vvitliout one. Practical exjierience has proved 

 that a good clean-Ha voured starter can he used at all times with <;-()od results. 

 Cheese-makers often blame starters for faults in their cheese ; but if cheese- 

 inakers will use too much starter, oi- starter that is going off" in flavour, then 

 it is the cheese-maker's fault, as a bad flavoured starter should iicvei' be used 

 on any consideration. W itii a starter with an acidity ot" "J^i"^ (which is the 

 desi)-ed acidity), 1 to '1 per cent, can be used with safety, and will prove 

 of great benefit to the flavour. In preparing a starter, always select the 

 best milk procurable. The first propagation sliould not be used ; in fact, it 

 is never safe to use until the fourth propagation, or until a sharp clean nutty 

 flavour is obtained ; and, if that desirable tlaxoui- is not obtained by then, it 

 is just as well to throw it out and try another one. Once a good starter is 

 procured — with care in selecting the milk, keeping the utensils which it 

 comes in contact with during the preparation scrupulously clean, and kee})ing 

 the starter in a clean, sweet atmosphere — it will keep for a considerable time. 

 The beneficial points of a good starter a,re as follow : — 



1. It is a cultivation of the germs which are so desirable in the manu- 



factui'e of cheese. 



2. By adding the starter to the milk in the early stages of the process 



of manufacture, it retards the growth of all other organisms of an 

 undesirable nature which may have gained access to tlie milk. 



3. By using it judiciously, and by the careful manipulation of the rennet 



test before setting, it regulates the working of the curd throughout 

 the day. 



4. In cold weather it assists in the ripening of the milk. It also hastens 



the develo})ment of the acidit\^ after the whey has been drawn oti' 

 during the cheddaring process. 



5. It helps to impart to the cheese the nutty flavour so jnuch desired 



by the consumer. 



In preparing the starter, select good, clean milk, free from any feed flavour, 

 at)d heat to a temperature of 200° Fahr., and cool quickly to a temperature 

 of 75 Fahr., then add the culture kept from the previous day. Do not have 

 the startcM- thick and curdy when it is i-equired for use. When broken up it 

 should run through a fine sieve without the least troulile. Always add the 

 starter to the milk in the cheese-vat before the temperature has been raised 

 to setting point, or it will have a tendency to float on top of the milk, and 

 will not mix readily. 



The (lure culture to begin the starter with may be obtained from the Dairy 

 Branch, Department of Agriculture. 



The Rennet and Alkali Test. 

 It is necessary to use some test to ascertain the ripeness of the milk before 

 setting. Some use the rennet test, and some the alkali test. Some even do 



