The cheese is made by allowing the acid and rennet, or other curdling
agent, to act simultaneously upon the milk. If great care has been
used in the production and subsequent handling of the milk, the cheese
may be made by adding rennet and allowing the milk to sour normally. A
rather rapid development of acid is most desirable, as this tends to
eliminate undesirable flavors, hastens the making process, and prevents
losses of the curd. The lack of uniformity in ripening often requires a
more definite means of controlling the acid fermentation, which may be
accomplished by the use of a “starter.” THE USE OF STARTERS.
A “starter” is a quantity of milk that has soured and which contains
large numbers of acid-forming bacteria. If the cheese is made in small
quantities for home consumption, a starter is probably not advisable.
The advantages of a starter over the natural souring are: