DAIRYING 23 



1. If the starter is not wanted for immediate use, and it has 

 already become sour, it may be kept a few hours by cooling to a 

 temperature of 50 degrees Fahrenheit, or lower, and if the milk 

 does not sour fast enough it should be warmed in order to hasten 

 the souring process. 



2. If the starter is spongy and gassy, the skim milk has not 

 been properly pasteurized, or else it was obtained from tainted 

 milk. Such a starter should be thrown away and a new one 

 made from perfect milk. 



3. Whole milk may be used for starter-making instead of 

 skim milk, and the milk from fresh cows or those in the early 

 stages of their milking period is preferable to that of strippers. 



4. Nothing need be feared from a cooked flavor by heating 

 the foundation skim milk to a high temperature. This will dis- 

 appear before the starter is ready to use. 



5. Do not let the starter get over ripe, and remember to 

 save a bottle of mother starter or startoline each day for seeding 

 the fresh lot of pasteurized milk which makes the starter for the 

 next day. 



6. More benefit will usually be obtained from a starter in 

 pasteurized cream than in raw or unheated cream. 



7. The bottles or packages of pure culture should be kept 

 in a cool place protected from strong light until they are used, 

 and not opened until everything is ready for emptying the con- 

 tents into the pasteurized or sterile skim milk in which the cul- 

 ture is to be grown. 



8. By careful handling, a pure culture may be carried along 

 and used daily for weeks and months, but until one becomes 

 expert in handling starters it is best to begin a new one each 

 week, as the starter may degenerate from the impurities which 

 get into it from day to day. 



9. In developing a starter the bottles of milk should be 

 kept at a constant temperature until soured sufficiently; then 

 cooled and kept cold until added to the pasteurized milk. Too 



