54 THE BOOK OF CHEESE 



of using; too much. It is better and safer to add starter 

 a little at a time and several times than to add too much 

 at once. When starter is added to milk for cheese-making, 

 it should be strained to remove any lumps ; otherwise an 

 uneven color is likely to result. 



76. Starter lot-card. For certain dairy operations, 

 a permanent record is desired. This is especially true 

 in the making of starter and certain varieties of cheese. 

 A lot-card not only serves as a record- but also points out 

 the succeeding steps of the operation. This latter is 

 especially useful for beginners and students. Page 53 

 shows a desirable lot-card to be used when making 

 starter. Each operation has been referred to the page 

 in the text where it is discussed. This makes this 

 particular lot-card an index to the whole process of starter- 

 making as here treated. 



