STARfERS 23 1 



slim\- fcnnent develops in tlie starter it can be noticed l:ioth in 

 the cream and in the starter Ijy the failure of the acid to dewlop 

 so rapidly as when the proper acid-producing ferment is jiresent. 

 It seems almost impossible to de\'elop any more than about .5 

 per cent of acidity in 30 per cent cream, while if the proper fer- 

 ment were present, about .7 per cent could be de^"eloped. A 

 decrease in the quality of butter accompanies the development 

 of this ferment in the cream. 



Whenever it is found that a starter is not in good condition, 

 it should not be used, as a poor starter is worse than' none at all. 

 The buttermilk from the pre\'ious cream can sometimes be used 

 advantageous]}' until a new starter can be prepared. 



Underripening and Overripening of Starters. — The effect of 

 overripening starters has ahead}' been mentioned under the 

 '' Prej^aration of IMother-starters." The question of untler- 

 ripening starters is also of importance. It is a well-known fact 

 that just about the time when the nrilk begins to turn sour, 

 that is, when the sourness can just be recognized Ijy the taste, 

 it has a rather disagreeable flavor. After more acid develops 

 the undesirable flavor largely disappears, and the milk assumes 

 a clean, desirable acid taste. The reasons for this have been 

 stated by Storch, the well-known authorit}' on starters. He 

 claims that this disagreeable flavor is due to the action of unde- 

 sirable organisms, during the first souring stage. As the souring 

 progresses these gemis are subdued and gradualh' crowded out 

 by the desirable acid-producing t}'pes. 



In the preparation of a starter the probabilities are that 

 some of these undesirable t}'pes of germs are i")resent. At least 

 it is safer to go on the assumption that the}' are present. This 

 makes the underripening of starters just as important to guard 

 against as overripening. 



Amount of Starter to Use. — The amount of starter will ^'ary 

 under different conditions. It ma}' var}' from none at all to 

 as much as 50 per cent of the cream to be ripened. The quality 

 of cream is one of the factors that need to be considered. Raw 

 cream and old cream both require a large starter, especialh' if 

 the cream is thick enough to permit of being reduced in thick- 



