COMMERCIAL STARTERS IN BUTTER MAKING. 55 



should not be saved out from the starter. During 

 the hot season the starter should not be inoculated 

 in the morning for the next morning's use unless 

 perfect control of temperature can be had, because 

 when it has developed quite a degree of acidity be- 

 fore cooling in the evening it is difficult to prevent 

 its becoming overripe before it is used next morn- 

 ing. When the starter milk is inoculated in the 

 evening vrith Startoline of good quality and proper 

 acidity the starter will as a rule be in good con- 

 dition in the morning. During cool weather, how- 

 ever, there is not much danger of the starter spoil- 

 ing when set in the morning, cooled a little before 

 evening and the ripening finished at a lower temper- 

 ature. 



67. Using starters every other day. When the 

 starter is used only every other day it is always bet- 

 ter to renew the Startoline daily and reheat .the 

 starter milk the second day than to hold over both 

 the starter and Startoline. TBy holding over the Star- 

 toline and starter the development of acid may be 

 too rapid and by producing an excess of acid the 

 quality of both the Startoline and starter is impaired 

 and may be spoiled altogether, or cheesy, curdy or 

 vinegar flavors produced. 



68. Too high acid starters. It is a well known 

 fact that after the acidity in the Startoline or start- 

 er has developed to about .8 per cent the strength of 

 the acid present retards and finally prevents the pro- 

 duction of a good quality of lactic acid necessary 

 in butter or cheese making. After such a stage is 

 reached the quality of the acid undergoes changes. 



