48 



THE BOOK OF CHEESE 



68. Second day's propagation. For the second day, 

 the milk for the starter is selected as on the first day. 

 It is pasteurized, and this time cooled to 70 F. The 

 milk is cooled a trifle colder the second day than the 

 first, because the organisms have become more active 

 and hence do not require as high a temperature to grow. 

 Instead of inoculating with powder, as was done the 

 first day, the mother starter prepared the first day is 

 used. This requires only a very small amount, perhaps 

 a tablespoonful to a quart bottle. It should be thor- 

 oughly mixed with the milk. This starter may have the 



flavor of the media used in 

 the laboratory culture, 

 therefore may need to be 

 carried one or two days 

 more to eliminate it. After 

 the flavor has become nor- 

 mal, the mother starter is 

 ready for commercial use. 



69. Preparation of larger 

 amount of starter. The 

 first thing to determine is 

 the quantity of starter re- 

 quired. As much milk 

 should be carefully chosen 

 as the amount of starter 

 desired. This milk should 

 then be pasteurized. An 



improved starter-can (Fig. 6) may be used in the pas- 

 teurization of the milk and the making of starter, or 

 a milk-can (Fig. 7) placed in a tub of water in which 

 there is a steam pipe. The former requires mechanical 

 power to operate the agitator, but the latter can be used 



FIG. 6. An improved starter-can. 



