18 
BULLETIN 669, U. S. DEPARTMENT OF AGRICULTURE. 
EFFECT OF STARTER ON THE MAKING PROCESS. 
Very little information is available as to how much starter may 
be safely added to ripen milk for making Xeuf chatel cheese. When 
milk is pasteurized the need of carefully determining this point is 
obvious, for the desirable development of acidity must be assured 
or the cheese will be rendered unfit for sale. The effect of varying 
quantities of starter upon the fat loss in the whey is another point 
to be noted. 
Samples of Xeufchatel and cream cheese were made without 
starter, while others contained from 1 to 1.250 c. c. of starter per 
30-pound unit, as indicated in Table 4. 
Table 4. — Effect of starter on fat loss and drainage. 
Set at 25° C. (77° FA 
Sample 1 (Neuf chatel). 
Rennet 1§ c. c. Fat 3.1 per cent. 
Sample 2 Ccream). 
Rennet 1J c. c. Fat 6.3 per cent. 
Quantity of 
starter. 
Fat loss. 
Whey per 
unit. 
Criticism 
of curd. 
Quantity of 
starter. 
Fat loss. 
Whey per 
unit. 
Criticism 
of curd. 
1 c. c 
10c. c 
250 c. c 
Per cent. 
0.15 
.15 
.15 
Grams. 
8,150 
8,160 
9,170 
Good. 
Good. 
Good. 
None 
10c. c 
50 c. c 
250 c. c 
1,250 c. c . . . 
Per cent. 
0.6 
.35 
.30 
.30 
.35 
Grams. 
9,170 
5,880 
7.020 
7,430 
S.490 
Off flavor. 
Good. 
Good. 
Good. 
Good. 
Set at 28* ° C (83.3° F.). 
Sample 3 (Xeuf chatel). 
Rennet fee. Fat 3.8 per cent. 
Sample 4 (cream). 
Rennet 1 c. c. Fat 5.6 per cent. 
Quantity of 
starter. 
Fat loss. 
Whey per 
unit. 
Criticism 
of curd. 
Quantity of 
starter. 
Fat loss. 
Whey per 
unit. 
Criticism 
of curd. 
None 
10 c. c 
50 c. c 
250 c.c 
1,250 c. c 
Per cent. 
0.6 
.06 
.06 
.07 
.19 
Grams. 
9,060 
8,150 
8,620 
8,830 
8,380 
Gassy. 
Good. 
Good. 
Good. 
Fair. 
None 
10c. c 
50 c. c 
250 c. c 
1,250c. c... 
Per cent. 
1.1 
.10 
.10 
.10 
.10 
Grams. 
10, 180 
7,810 
9,060 
8,150 
7,110 
Gassy. 
Good. 
Good. 
Good. 
Fair. 
The loss of fat shows the desirability of using starter instead of 
depending upon the normal fermentation, which may be gassy. 
Gassy fermentations are especially liable to occur in the spring 
months. Such fermentations may be sufficiently vigorous to cause 
the curd to run over the sides of the setting cans and often greatly 
reduce the yield of cheese, as well as lowering its quality. 
