14 
Colorado Experiment Station 
from 170 degrees' to 180 degrees F. and cooling it at once nearly all 
of the bacteria are destroyed and many of the objectionable odors 
are driven off. If a starter is added to pasteurized cream, the lactic 
acid o-erms are given a comparatively free field in which to work and 
exert their beneficial influence. “This (i) method of ripening has a 
number of advantages over the use of ujnheated cream. It gives the 
maker full control over the ripening for by the process of pasteuri¬ 
zation most of the bacteria are destroyed, then by the use of the pure 
culture, the same type of ripening, is assured and a uniform product 
results, a product that is uniform from month to month.” 
Kinds of Commercial Starters. 
As stated before, commercial starters are put on the market in 
two forms, liquid and dry. The liquid cultures are usually prepaied 
by inoculating a bottle of sterilized milk with the lactic acid germ, and 
when received by the purchaser, it has the appearance of sour milk 
which is exactly what it is, differing, however, from ordinary sour 
milk or natural starter, in that the curdling in this case has been pro¬ 
duced by a pure culture. The liquid cultures are not as long lived 
as the dry forms and deteriorate more rapidly because of the harmful 
action of the lactic acid present upon the lactic germs. 
The dry starters which are sold in the form of a powder are 
made by mixing a large quantity of starch, milk sugar or powdered 
milk with sterilized milk, soured by the lactic culture and the mixture 
subsequently dried at a low temperature. In this condition, the germs 
can not grow, but lie dormant, the organism being able to withstand 
dessication for a considerable period of time. In this state, no lactic 
acid can be produced, and its injurious effect is eliminated. . For this 
reason the dry starters will keep much longer than, the liquid ones. 
Most dairy supply houses carry these starters in stock, but start¬ 
ers, like eggs, are better the fresher they are, and for this reason it 
is usually safer to send directly to the manufacturer, than to depend 
upon the old stock in the supply house. 
A list of some of the manufacturers of commercial starters is 
given below: 
Elov Ericsson, Parke, Davis & Co., 
60-62 E. Fifth St., Detroit, 
St. Paul, Minn. Michigan. 
Chr. Hansen’s Laboratory, O. Douglas Butter Culture, Co., 
Little Falls, 68 Northampton St., 
New York. Boston, Mass. 
(1) Flavoroue: Parke, Davis & Co., Detroit, Mich. 
