Bacteriology 17 



when inoculated into a fresh loaf of bread that has 

 been paraffined as it comes from the oven. As soon 

 as cooled, it is ready for inoculation. This can be 

 done by drawing the mold spores with sterile water 

 into a sterile pipette and then forcing them into the 

 bread. The loaf should be sealed and held at a 

 temperature of 60° to 70° F. 



Experiments are now being conducted on the eye- 

 forming culture for Swiss cheese. The fact is known 

 that such a culture exists, but definite information is 

 lacking as to its preparation and handling. 



ComTnercicd Buttermilk. 



Commercial buttermilk is the term applied to 

 lactic acid starter used for drinking. It is often 

 sold as buttermilk or prepared buttermilk, and 

 under many trade names, such as Lactic Culture, 

 Bulgazoon and the like. It is made in the same way 

 as any starter up to the time it begins to coagulate. 

 As soon as it is coagulated and before the coagula- 

 tion becomes too hard it must be broken up. If 

 allowed to become too hard, the buttermilk will be 

 lumpy and will whey off very rapidly — a great ob- 

 jection to it. As soon as coagulated the starter 

 should be churned. The flavor is improved if 10 

 or 15 per cent of sweet whole milk is added and 

 churned with the starter. As soon as churned, it 

 should be placed in a ripener or other suitable con- 

 tainer and rapidly cooled to 40°-50° F. and held 

 at this temperature. If allowed to warm up and 

 cool again, it will whey off much more rapidly. As 

 soon as cooled it is ready for consumption. It may 

 be sold in bulk in 40-quart cans or put up in various- 

 sized milk bottles. Commercial buttermilk should 

 have a desirable mild acid flavor, a smooth, creamy 

 body and texture, and should not have free whey. 



