16 A Handbook for Dairymen 



ture. This reduces the amount of mother starter 

 necessary. 



If an even incubating temperature can be main- 

 tained, less mother starter is needed than if the 

 temperature goes down. 



If the ripening period is short, it will require a 

 larger amount of mother starter. If the starter has 

 a low acidity or weak body, indicating that the or- 

 ganisms are of low vitality, more will be required. 



The starter, when ready for use, may or may not 

 be coagulated. A good idea of the quality of the 

 starter may be gained by the condition of the 

 coagulation. It should be jelly- or custard-like, close 

 and smooth, entirely free from gas pockets, and 

 should not be wheyed off. 



When broken up, the starter should be of a smooth, 

 creamy texture and entirely free from lumpiness or 

 wateriness. It should have a slightly pronounced 

 acid aroma. The flavor should be clean, mildly acid 

 and free from all undesirable taste. 



Bulgaricus Starter. 



The Bacillus Bulgaricus Starter for Swiss cheese 

 is carried in about the same way as the lactic acid 

 starter, except that whey is a more desirable medium 

 than milk. This organism requires a temperature 

 of 100° F. for growth. 



The growing of the molds for Camembert and 

 Roquefort cheese is somewhat similar, except that 

 Camembert is aerobic and grows on the outside of the 

 cheese, while the Roquefort is anaerobic and grows 

 on the inside of the cheese. The Camembert mold 

 may be grown on a media of whey agar or on sterile 

 crackers. It grows spores more rapidly when held 

 at a temperature of '60° to 70° F. It should also be 

 kept very moist. The Roquefort molds grow best 



