30 DAIRY LABORATORY GUIDE 



STARTER REPORT 



Date 190 



Kind of starter made (Ericsson, Douglas, Hansen, Parke Davis, 



etc., or natural) 



Number of culture used 



Pounds of milk used 



Acid test of milk before heating 



Temperature of heating 



Time held at this temperature 



Temperature after cooling 



Quantity of culture used 



Time of setting 



ACIDITY OF STARTER 



Time 



Temperature 



Test 



Held at what temperature when ripe 

 Describe flavor: . 



Remarks: 



(Signed) 



O. K. . .Instructor. 



In preparing starter it is advisable to keep several 

 samples of mother cultures propagating. If an incu- 

 bator cannot be obtained a small cream vat may be 

 converted into a form of incubator which may be 

 used for maintaining an even temperature, where 

 such samples or small quantities of milk or cream 

 may be kept. These vats are double-lined, having 



