234 CREAM-RIPENING AND STARTERS 



every other day. If a mother-starter, or starter of any kind, 

 is allowed to stand too long at a low temperature, the desirable 

 germs will become dormant, and some undesirable germs will 

 gradually gain a foothold. It is a good plan to carry any mother- 

 starter along for two or three days before it is used to inoculate 

 a large sample of milk. When the mother-starter is first pre- 

 pared it sometimes possesses an undesirable taste and smell from 

 the medium in which the germs were put up at the laboratory. 

 This smell and taste are eliminated by carrying it on two or 

 three days previous to its use. 



After inoculation and the proper mixing of the mother- 

 culture with it, a new starter should not be disturbed during 

 the ripening process. A good starter, when ready for use, will 

 have a soft, close coagulation, without any gas openings or 

 wheying off (particularly at the bottom); it will, when mixed, 

 break up readily and form a smooth, creamy liquid entirely free 

 of lumps, and will possess a pleasant acid taste and a character- 

 istic aroma that is delicate and agreeable. 



It is of vital importance that a starter be prepared and kept 

 in specially sanitary surroundings. While not absolutely essen- 

 tial, it is advisable, if possible, to have a small room, suitably 

 constructed and equipped, as a starter room. The chief equip- 

 ment of such a room would consist of, 



(1) Quart sealers or bottles in which to prepare the mother- 

 culture from day to day. 



(2) A small galvanized iron tank or box in which to sterilize 

 bottles, thermometers, dippers, etc. It should have water 

 and steam connections. 



(3) A small incubating chamber in which to keep the mother- 

 starters. This is a small insulated box or chamber lined with 

 galvanized iron and well insulated so that the temperature 

 can be kept at any point desired. 



(4) A suitable starter can, one of suitable size, in which 

 heating and cooling can be accomplished readily, and which is 

 well insulated so as to hold temperature. 



One of our largest creamery companies, a company whose 

 butter has won an enviable reputation in the New York and other 



