+73. Starter score-cards.+--The use of a score-card tends to analyze the observations in such a way as to emphasize all the characteristics desired in the starter. Such an analysis seeks to minimize the personal factor and produce a standardization of the quality. The score-card finally reduces the qualities of the starter to a numerical basis for ease of comparison. Many score-cards have been proposed but the one preferred by the authors is that used by the Dairy Department of the New York State College of Agriculture, which is as follows: CORNELL SCORE-CARD Flavor 50 Clean, desirable acid. Aroma 20 Clean, agreeable acid. No undesirable aroma. Acidity 20 0.6 per cent-0.8 per cent. Body 10 Before breaking up: jelly-like, close, absence of gas holes. No free whey. After breaking up: smooth, creamy, free from granules or flakes. The qualities mentioned in this score-card can be quickly and easily determined by examining and tasting the starter and by making an acid test of a sample. The acid test is conducted as with milk (see Chapter II) except the starter must be rinsed out of the pipette with pure water. Some starter score-cards call for a bacterial examination and counting of the starter organisms. This takes a considerable period of time and is not entirely necessary. The physical properties and acid test are closely correlated with the presence of the desired organisms. +74. Use of starter.+--If all milk could be clean and sweet and the only fermentation from it were the clean acid type, a starter would be useless. Such milk is hard to obtain; therefore, a starter is used to overcome the bad fermentation. This improves the flavor, body and texture of the cheese. The common contaminations which the starter will tend to correct are: 1. Gas-producing bacteria. 2. Yeasts. 3. Bad flavors or taints. The length of time a starter may be carried depends on the accuracy and carefulness of the maker. This calls for scrupulous attention to the temperature, the selection of milk and keeping out contaminations. The maker must remember that a starter is not merely milk, but milk full of a multitude of tiny plants, very sensitive to food, temperature, clean surroundings and the quantity of their own acid. NEW YORK STATE COLLEGE OF AGRICULTURE AT CORNELL UNIVERSITY +STARTER LOT-CARD+ +Department of Dairy Industry.+ ================================================================== Day and Date_____________________ +MILK:+ Kind________________ % fat_____% solids not fat_____ Flavor__________________________________ Amount of milk____________ Hours old______________ +PASTEURIZATION:+ Method______________________________________________ Milk when received: Temperature_____ ° Acidity_____ % Heating: Turning on heat__________ APM.