Part 5 (1/2)

Beginning to cool__________

Cooled__________ APM; to__________

Acidity: After pasteurization__________

When inoculated________________

+INOCULATION:+

Time__________ Temperature__________

Amount__________ lbs. __________%

+INCUBATION:+

Temperature__________ Time__________

+MOTHER STARTER USED:+

Source_____________________________________ % used_______________

Times propagated___________________________ Acidity______________

Amount used________________________________ Appearance___________

Flavor_______________________________

Comments__________________________________________________________

+STARTER:+

Time of examining__________

Temperature________________

+SCORE-CARD:+

Flavor__________50

Clean, desirable acid.

Aroma___________20

Clean, agreeable acid. No undesirable aroma.

Acidity_________20

0.6%-0.75%.

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.

Total_________ 100