50 THE BOOK OF CHEESE 



If an even incubating temperature can be maintained, 

 it will require less mother starter than if the temperature 

 goes down. 



If the ripening period is short, it will require a larger 

 amount of mother starter, than if the ripening period is 

 longer. If the starter has a low acidity or weak body 

 indicating that organisms 'are of low vitality, it will re- 

 quire more mother starter. 



71. Qualities. The starter, when ready to use, may 

 or may not be coagulated ; a good idea of the quality of 

 the starter may be gained by the condition of the coagu- 

 lation. The coagulation should be jelly- or custard-like, 

 close and smooth, entirely free from gas pockets and 

 should not be wheyed off. 



When broken up, the starter should be of a smooth 

 creamy texture and entirely free from lumpiness or 

 wateriness. It should have a slightly pronounced acid 

 aroma. The starter should be free from taints and all 

 undesirable flavors; the flavor should be a clean, mild 

 acid taste. 



72. How to carry the mother starter. Some mother 

 starter must be carried from day to day to inoculate 

 the large starter. This may be carried or made in several 

 ways : 



1. Independently; By this method a mother starter 

 is made and carried entirely separately from the large 

 starter. It requires more time and work, but is by far 

 the best method. With a good mother starter, there is 

 not so much danger of the larger starter becoming poor 

 in quality. 



2. Mother starter may be made by dipping pasteurized 

 milk from that prepared for the large starter with sterile 

 jars and then inoculating these jars separately. By 



