COMMERCIAL STARTERS IN BUTTER MAKING. 47 



A good lactic ferment is a great purifier and 

 should be used by every butter maker. Gas or 

 yeast organisms have an injurious eiJect on the 

 aroma, flavor and body of butter. 



As a further proof of the value of a pure lactic 

 acid culture in butter making I may mention that 

 at the Educational Scoring Exhibitions now carried 

 on in all dairy states the highest average scores are, 

 in every instance, received by exhibitors of butter 

 and cheese who use a pure culture. 



56. Condensed directions for building up the Start- 

 oline and starter from a pure culture of lactic fer- 

 ment. 



(a) Preparing the Startoline or mother starter. 



1. First we inoculate a small quantity of pasteur- 

 ized milk with a pure culture of lactic ferment, 

 known in the market as lactic ferment culture. This 

 when coagulated makes the first propagation and is 

 called Startoline. Startoline is the small quantity 

 from which larger quantities are grown. 



2. The next day when this milk is sour or suf- 

 ficiently ripened, a small quantitj' of it is added to 

 fresh pasteurized milk. This is the second propaga- 

 tion. 



3. A third propagation is made in the same way, 

 by adding a little of the second propagation to pas- 

 teurized milk, a fourth in the same way, and so on 

 day after day until the starter shows signs of de- 

 terioration, when it becomes necessary to prepare a 

 new batch of Startoline with a fresh commercial 

 starter. 



