STARTERS. 223 



It is a good plan to keep at least two different kinds of 

 starter by carrying them 9n from day to day in small quart 

 jars. Then if one should happen to "go off/' the other one 

 can be used instead. 



Poor Starters. Many unsuccessful results from the use of 

 starters for cream-ripening have been reported. The failure 

 can be traced to the improper use of starters. If starters are 

 good they will never bring about poorer results than are ob- 

 tained without the use of them. Owing to the fact that it is 

 difficult to keep the same starter in a good condition very 

 long, many starters are used which develop abnormal fermenta- 

 tions in cream. A slightly acid, somewhat bitter taste, and a 

 slimy condition of the starter are defects which are very com- 

 mon. These conditions seem to be brought about chiefly by 

 overripening it at a high temperature, and keeping it a long 

 time at a low temperature before using it. Slimy fermenta- 

 tion is very common in starters which have been carried on 

 for a time, Whenever this slimy ferment develops in the 

 starter it can be noticed in the cream and starter both, by the 

 acid not developing so rapidly as when the proper acid-pro- 

 ducing ferment is present. It seems almost impossible to 

 develop any more than about .5% of acidity in 30% cream; 

 while if the proper ferment were present, about .7% 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 as good condi- 

 tion as it ought to be, 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, 



