CHAPTER IV

LACTIC STARTERS 41-54

Acidifying organisms, 56; Starter, 57; Natural starter, 58; Commercial starter or pure cultures, 59; Manufacturer's directions, 60; Selecting milk, 61; Pasteurization, 62; Containers, 63; Adding cultures, 64; Cleanliness, 65; "Mother" starter or startoline, 66; Examining starter, 67; Second day's propagation, 68; Preparations of larger amount of starter, 69; Amount of mother starter to use, 70; Qualities, 71; How to carry the mother starter, 72; Starter score-cards, 73; Use of starter, 74; The amount of starter to use, 75; Starter lot-card, 76.