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.