62 MODERN BUTTER MAKING. 



of a clean, pure, acid nature, and be reasonably pro- 

 nounced. The flavor should be clean and without 

 cheesy or curdy taints. When broken up by shaking 

 and held at a low temperature it should not whey 

 off very soon. Wheying off readily, indicates the 

 weakening of the lactic acid organisms, and the ap- 

 pearance of flat, weak or dull flavors. When such 

 a condition arises a new culture must be set at once, 

 since the starter shows signs of "running out" and 

 may at any time fail to produce a good flavored acid. 



~82. Use glassware. "Whenever obtainable, glass- 

 ware should be used in growing the Startoline, be- 

 cause when glassware is cleaned and sterilized it 

 may be stoppered and left for a day or longer with- 

 out acquiring a bad odor. The only smell which 

 manifests itself upon opening a glass vessel which 

 has been closed for some time is a dead-air smell. 

 This is not the case with a tin vessel, for no matter 

 how carefully cleaned and sterilized it may be, if it 

 is closed tightly for several hours a very offensive 

 odor is noticeable upon opening it. This odor some- 

 what resembles fermented milk or an old tin can. 

 Due to contamination from this source all tinware 

 used for growing the Startoline should be discarded 

 and replaced by glass vessels. A few glass, quart or 

 gallon jars with glass stoppers, in addition to the 

 utensils already at hand, are all that are needed for 

 handling the Startoline. Glass jars can very easily 

 be sterilized either by boiling them for five minutes 

 or by applying live steam to them by placing them 

 under a pail turned over a steam jet. Glassware 



