STARTERS 237 



slimy ferment develops in the starter it can be noticed both in 

 the cream and in the starter by the failure of the acid to develop 

 so rapidly as when the proper acid-producing ferment is present. 

 It seems almost impossible to develop any more than about .5 

 per cent of acidity in 30 per cent cream, while if the proper fer- 

 ment were present, about .7 per cent could be developed. A 

 decrease in the quality of butter accompanies the development 

 of this ferment in the cream. 



Whenever it is found that a starter is not in good condition, 

 it should not be used, as a poor starter is worse than none at all. 

 The buttermilk from the previous cream can sometimes be used 

 advantageously until a new starter can be prepared. 



Underripening and Overripening of Starters. The effect of 

 overripening starters has already been mentioned under the 

 " Preparation of Mother-starters." The question of under- 

 ripening starters is also of importance. It is a well-known fact 

 that just about the time when the milk begins to turn sour, 

 that is, when the sourness can just be recognized by the taste, 

 it has a rather disagreeable flavor. After more acid develops 

 the undesirable flavor largely disappears, and the milk assumes 

 a clean, desirable acid taste. The reasons for this have been 

 stated by Storch, the well-known authority on starters. He 

 claims that this disagreeable flavor is due to the action of unde- 

 sirable organisms, during the first souring stage. As the souring 

 progresses these germs are subdued and gradually crowded out 

 by the desirable acid-producing types. 



In the preparation of a starter the probabilities are that 

 some of these undesirable types of germs are present. At least 

 "it is safer to go on the assumption that they are present. This 

 makes the underripening of starters just as important to guard 

 against as overripening. 



Amount of Starter to Use. The amount of starter will vary 

 under different conditions. It may vary from none at all to 

 as much as 50 per cent of the cream to be ripened. The quality 

 of cream is one of the factors that need to be considered. Raw 

 cream and old cream both require a large starter, especially if 

 the cream is thick enough to permit of being reduced in thick- 



