COMMERCIAL STARTERS IN BUTTER MAKING. 61 



heated in {he starter can. I have known many in- 

 stances where this flavor was easily noticeable in 

 the starter and also in the butter made from such 

 milk. 



80. A starter scoring blank. 



Name Date 



Address . 



81. Judging starters. The same scale of points ap- 

 plies to the judging of the starter and of the Starto- 

 line. Also in nearly every case the defects found in 

 one will be found in the other. The Startoline should 

 sour in a reasonable length of time if so intended 

 by the person in charge of it. The body should be 

 smooth and firm when well coagulated and it should 

 be free from gas bubbles and whey. When shaken 

 up and poured it should resemble the consistency of 

 well ripened cream and should be smooth and free 

 from lumps and granulations. The aroma should be 



