LACTIC STARTERS 53 



NEW YORK STATE COLLEGE OF AGRICULTURE AT CORNELL 

 UNIVERSITY 



STARTER LOT-CARD Department of Dairy Industry. 



Day and Date 



MILK: 



Kind % fat % solids not fat. 



Flavor 



Amount of milk ... Hours old._.. 



PASTEURIZATION : 



Method 



Milk when received : Temperature. 



Acidity % 



Heating : Turning on heat APM. 



Desired temp, reached APM. 



Turning off heat APM. 



Length of time at desired temp 



Beginning to cool 



Cooled. APM ; to 



Acidity: After pasteurization 



When inoculated 



INOCULATION : 



Time Temperature 



Amount Ibs % 



INCUBATION : 



Temperature Time .-. 



MOTHER STARTER USED: 



Source % used 



Times propagated Acidity 



Amount used. Appearance 



Flavor 



Comments _ 



STARTER : 



Time of examining 



Temperature 



Flavor 50 



Aroma -.20 



Acidity 20 



Body._ 10 



Total .. 100 



SCORE-CARD : 



Clean, desirable acid. 



Clean, agreeable acid. No undesirable aroma. 



0.6%-0.75%. 



Before breaking up : jelly-like, close, absence of gas 



holes. No free whey. 

 After breaking up : smooth, creamy, free from granules 



or flakes. 



The above is a tentative score-card. 

 COMMENTS: ... 



Work and observation by. 



