140 MARKET DAIRYING 
From what has been said of the methods of preparing 
starters it must have been noticed that they are essentially 
the same for both the natural and the commercial, the 
chief difference being in the original ferment, which in 
the case of the natural starter consists of a quart of 
selected milk allowed to sour naturally, while in the com- 
mercial it consists of a bottle of culture prepared in a 
laboratory. 
USING A STARTER EVERY OTHER DAY. 
During the winter when milk is received every other 
day at creameries the ordinary method of preparing 
utarters daily is, of course, out of question. There are 
two ways, however, in which starters may be carried 
along during this time. One way is to keep the starter 
un extra twenty-four hours by holding it at a temperature 
nelow 50° after it has soured. The other and more 
satisfactory way is to prepare a small starter on the day 
the milk is separated; and, in addition, to pasteurize, but 
not inoculate, the amount of skim-milk needed for the 
regular starter. This milk is repasteurized the following 
day and then inoculated from the small starter prepared 
the day previous. 
The object in repasteurizing the milk is to destroy the 
spores that have developed into the vegetative state. 
HOW TO SELECT MILK FOR STARTERS. 
It is poor practice to select starter milk promiscuously. 
The sweetest and best flavored milk should be obtained 
for the preparation of starters. Where possible the best 
plan is to select the morning’s milk of one of the earliest 
patrons at the creamery and separate this first. In case 
