COMMERCIAL STAUTEUS IN BUTTEK MAKING. 53 



of the milk to prevent scorching while heating and 

 to facilitate rapid cooling. The per cent of Starto- 

 line necessary to be added to the starter milk de- 

 pends, first, on the temperature of the starter milk 

 when the Startoline is added; second, on the average 

 temperature at which the milk will be kept during 

 the ripening period; third, on the time allowed for 

 the starter to ripen before it is to be used; and 

 fourth, on the vigor and acidity of the Startoline 

 added. 

 65. Temperatures and quantities. 



TABLE I. 



Temperatures and Quniitilies. 



66. Explanation of conditions. The larger the per 

 cent of Startoline added to the starter milk and the 

 higher the temperature at which it is kept, the short- 

 er is the period of time between the inoculation and 

 coagulation. The smaller the per cent of Startoline 

 added to the starter milk and the lower the tempera- 

 ture at which it is kept the longer will be the period 

 of time between inoculation and coagulation. It 

 will be noticed in Table I that the range of tempera- 

 tures given are not so great when large quantities 

 of starter milk are used as when smaller quantities 



