COMMERCIAL STARTERS IN BUTTER MAKING. 51 



milk to be used in butter or cheese making, set the 

 milk for the Startoline at about 70° F. If the second 

 propagation is used to inoculate the starter milk, 

 set the starter milk at about 72° F. in winter, al- 

 lowing a few degrees for the lowering of the temper- 

 ature. Set it at about 68° F. in summer. The subse- 

 quent propagations may be set at temperatures 

 ranging from 65° to 70° F., depending upon the 

 quantity of Startoline used and temperature of the 

 room. 



62. Handling the Startoline. From the foregoing 

 we see that we obtain our Startoline by inoculating 

 pasteurized. milk with a pure lactic ferment culture 

 and allowing it to coagulate. For the perpetuation 

 of the Startoline the milk may be taken daily from 

 the can of milk pasteurized for the starter, or it 

 may be prepared as directed on page 49. Have 

 the pasteurized milk and the Startoline jars ready, 

 break up the coagulated Startoline by shaking 

 and add about two tablespoonfuls to each jar 

 filled nearly full with the pasteurized milk. Now 

 shake thoroughly and set at a temperature of 65° 

 F. to 70° F. Vary the quantity of Startoline added 

 to each jar according to the conditions of the Starto- 

 line and to possible variations in temperature during 

 the ripening process. In ordinary room tempera- 

 ture (68° F.) when two tablespoonfuls of Startoline 

 are added to the milk it will coagulate in 12-18 

 hours. "When the Startoline is in danger of getting 

 overripe before it can be used break it up thorough- 

 ly and pour out about one-half; then fill the jar 

 again with pasteurized milk, shake well and set 



