DAIRYING 77 



14. What is the difference between pasteurizing and steri- 

 lizing? 



15. To what temperature and how long should the founda- 

 tion part of the starter be heated? 



16. To what temperature should the foundation of the 

 starter be cooled? 



17. When should the pure culture be added in making a 

 starter? 



18. What is meant by "mother" starter and by "starto- 

 line?" 



19. What is the best kind of container for the startoline 

 and why? 



20. What must be included in a complete equipment for 

 making mother starter? 



21. Mention the various steps in making a starter and on 

 what points does success depend? 



22. What temperatures hasten and what retard starter 

 growth ? 



23. How may the best natural starter be made? 



24. Is there any objection to using buttermilk or sour 

 cream for building up a new starter? 



25. When is a starter in best condition for adding to 

 cream ? 



26. What is an artificial or commercial culture and what 

 two general kinds of them are on the market? 



27. What is meant by a "generation" in starter making? 



28. How do the solid and the liquid cultures differ from 

 each other? 



29. How do the directions of starter culture manufacturers 

 differ from each other? 



30. When is a starter in the best condition for use? 



31. What acidity is favorable for a good starter? 



32. How much and when should starter be added to cream? 



33. What precautions should be taken in stirring a starter? 



34. How are food flavors affected by a starter? 



35. Mention some of the precautions that should be taken 

 in handling starter utensils. 



