STARTERS 145 
4. Skim-milk furnishes the best medium for starters, 
since this has undergone the cleansing action of the sepa- 
rator and is free from fat, which hampers the growth of 
lactic acid bacteria. 
5. Agitate and uncover the milk while heating to in- 
sure a uniform temperature and to permit undesirable 
odors to escape. 
6. Always dip the thermometer in hot water before 
inserting it in pasteurized milk. The pasteurizing process 
becomes a delusion when dirty thermometers are used 
for observing temperatures. 
7. Always use a sterilized can for making a new 
starter. 
8. Keep the starter can loosely covered after the milk 
has been heated to prevent germs from the air getting 
into it. 
9. 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. 
Starter a Vast Army Fighting Against Evil Doers. 
The lactic acid germs are antagonistic to the other species 
of bacteria and the two classes may well be likened to 
two armies on the field of battle. In cream there are 
