198 DAIRY FARMING 



g. 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. 



