STARTERS 95 



4. Skim-milk furnishes the best medium for starters, 

 since this has undergone the cleansing action of the sepa- 

 rator and is free from fat, which hampers the growth of 

 lactic acid bacteria. 



5. Agitate and uncover the miik while heating to in- 

 sure a uniform temperature and to permit undesirable 

 odors to escape. 



6. Always dip the thermometer in hot water before 

 inserting it in pasteurized milk. The pasteurizing process 

 becomes a delusion when dirty thermometers are used 

 for observing temperatures. 



7. Always use a sterilized can for making a new 

 starter. 



8. Keep the starter can loosely covered after the milk 

 has been heated to prevent germs from the air getting 

 into it. 



9. Stir the starter occasionally the first five hours 

 after inoculation to insure uniform ripening. 



10. Never disturb the starter after it has begun thick- 

 ening until ready to use. 



11. When a new bottle of commercial culture is used, 

 the first two starters from it should not be used in cream 

 as the flavor is usually inferior on account of the slow 

 growth of the bacteria and the undesirable flavor imparted 

 by the medium in which the cultures are sent out. A 

 commercial starter is usually at its best after it has been 

 propagated a week. 



12. Always sterilize the neck of a new bottle of culture 

 before emptying the contents into sterilized skim-milk. 



Starter a Vast Army Fighting Against Evil Doers. 

 The lactic acid germs are antagonistic to the other species 

 of bacteria and the two classes may well be likened to 

 two armies on the field of battle. In cream there are 



