262 STARTERS 



ing the powder over the sides of the vat and on the coil as it 

 tends to stick and cake upon heating. Start revolving the coil 

 and turn the heat on. Pasteurize as usual. 



Preparation of Starter Milk. Heat the milk, skim milk, or 

 the diluted condensed milk, or the dissolved skim milk powder 

 to 180 F. or higher, hold for one hour and cool to 75 F. or 

 lower, according to season. Keep covers down while cooling. 

 Now add the startoline. Two quarts of good startoline is suf- 

 ficient for 200 gallons of milk. If the startoline is not in good 

 active condition, larger quantities are necessary. Agitate with 

 coil, cover down, for ten minutes. In hot weather, it may be 

 advisable to allow a small stream of water to run through the 

 coil in the vat or through the jacket in the starter can, over 

 night, in order to prevent the temperature from rising too high. 

 In this case the valve in the water pipe should be open just a 

 "crack." 



The next morning, examine the starter. With a properly 

 scalded dipper, dip out some and test for acidity. If a nice 

 smooth coagulum has formed and the acidity is about .8% or 

 slightly over, cool at once to 50 F. or below and draw the 

 starter off, adding it to the cream as needed. If the starter is 

 not needed for several hours, but the starter vat or can must be 

 vacated for the preparation of the next batch, draw the starter 

 off into clean, steamed and dried shipping cans and set them in 

 the cooler, so as to avoid further fermentation. 



When the vat is empty, rinse it, wash it clean with wash- 

 ing powder and hot water, rinse, and steam thoroughly with 

 cover down. Fill with new batch of starter milk, pasteurize at 

 180 F. or above, hold for one hour, cool to about 75 F. or lower, 

 according to season and add startoline as directed for previ- 

 ous day. A good starter has an acidity of about .8 to .9%, it 

 is clean, fairly sharp and has a smooth, soft curd that shakes 

 down readily and that is free from gas holes. 



Equipment for Making Commercial Starter: 



Where only a small amount of starter is needed, the milk 

 may be heated in ten gallon milk cans by setting the cans in 

 a vat containing boiling hot water. For larger quantities of 

 starter milk special equipment is desirable. The circular starter 



