254 



STARTERS 



very careless handling in their preparation and packing at the 

 hands of employees who fail to realize the full significance 

 of aseptic conditions. Owing to the prevalence of these sources 

 of contamination the use of these dry cultures occasionally 

 becomes the cause of serious butter defects. 



Classification of Commercial Starter Cultures. 



Eli Lilly, 

 Indianapolis, 

 Ind. 



Lactic acid 

 culture 



Mother Starter or Startoline. In order to revive the desir- 

 able germs in the commercial starter culture and to avoid the. 

 addition of the often malodorous and stale medium of the com- 

 mercial culture direct to the milk which becomes the starter, 

 it has been found necessary to inoculate the commercial culture 

 into a small amount of milk and make several propagations 



