18. Starters

Abstract

The term “starters” as used in dairying is understood to refer to cultures of lactic acid bacteria which induce “souring” when inoculated into milk, cream or other product. Souring will usually occur without the use of starters, but the results will be erratic. With the help of starters, however, the reaction can be controlled so that it proceeds in a desired direction. The term generally suggests those starters which are used in the making of butter, but in its widest sense it must includeallcultures which are used in the dairy for the production of any type of souring.