Change starter culture to display a recommended dose

Let cheesemakers fill in the amount of culture they actually use, rather
than needing to recompile with different values when changing the amount
of milk.

Additionally, mark that this field is optional for raw milk.

Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>

asiago.tex

@@ -3,14 +3,12 @@
 %
 \documentclass[rowheight=2pt]{cheese}
 
-\def\starter{\quarter teaspoon}
 \def\secondary{\sixteenth\ - \eighth tsp.}
 \def\rennet{\half teaspoon}
 \def\press{6 hours}
 \def\brining{12 hours}
 \def\drying{8 hours}
 
-%\def\starter{\half teaspoon}
 %\def\secondary{\eighth\ - \quarter tsp.}
 %\def\rennet{\threequarter teaspoon}
 %\def\press{14 hours}
@@ -18,7 +16,7 @@
 %\def\drying {12 hours}
 
 \cheeseName{Asiago}
-\cheeseCulture{Thermophilic Starter}{\starter}{85}{\packettsp.}
+\cheeseCulture{Thermophilic Starter}{Single dose}{85}
 \cheeseSecondary{FLAV 54}{\secondary}{85}{(Optional)}
 \cheeseRipening{45 minutes}{92}
 \cheeseRennet{\rennet}

brick.tex

@@ -4,7 +4,7 @@
 \documentclass[rowheight=8pt]{cheese}
 
 \cheeseName{American Brick}
-\cheeseCulture{Mesophilic Starter}{\half teaspoon}{83}{\packettsp.}
+\cheeseCulture{Mesophilic Starter}{Double dose}{83}
 \cheeseRipening{15 minutes}{88}
 \cheeseRennet{\half teaspoon}
 \cheeseSetting{45 minutes}

cheddar.tex

@@ -3,7 +3,6 @@
 %
 \documentclass[rowheight=3pt]{cheese}
 
-\def\starter{1 packet}
 \def\secondary{\sixteenth\ - \eigtht tsp.}
 \def\orange{4 drops}
 \def\rennet{\half teaspoon}
@@ -11,7 +10,6 @@
 \def\weightTwo{40 pounds}
 \def\weightThree{50 pounds}
 
-%\def\starter{1 packets}
 %\def\secondary{\eighth\ -\ quarter tsp.}
 %\def\orange{8 drops}
 %\def\rennet{\threequarter teaspoon}
@@ -20,7 +18,7 @@
 %\def\weightThree{100 pounds}
 
 \cheeseName{Cheddar}
-\cheeseCulture{Mesophilic Starter}{\starter}{81}{\packettsp.}
+\cheeseCulture{Mesophilic Starter}{Single dose}{81}
 \cheeseSecondary{FLAV 54}{\sixteenth\ - \eighth tsp.}{81}{(Optional)}
 \cheeseRipening{45 minutes}{92}
 \cheeseColor{\orange}

cheese.cls

@@ -34,7 +34,6 @@
 % Make reusable messages for the notes section
 \newcommand{\diluted}     {Diluted in \quarter cup distilled water}
 \newcommand{\dilutemilk}  {Diluted in \quarter cup cheese milk}
-\newcommand{\packettsp}   {1 packet = \quarter teaspoon}
 \newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}}
 \newcommand{\wash}[1]     {Slowly add \ftemp{#1} water.  Stir continuously}
 
@@ -49,12 +48,11 @@
 
 % Macros for setting cheese variables
 \newcommand{\cheeseName}[1]{\def\cheese@name{#1}}
-\newcommand{\cheeseCulture}[4]
+\newcommand{\cheeseCulture}[3]
 {
 	\def\cheese@culture{#1}
-	\def\cheese@cultureAmt{#2}
 	\def\cheese@cultureTemp{\ftemp{#3}}
-	\def\cheese@cultureNote{#4}
+	\def\cheese@cultureAmount{#2}
 }
 \newcommand{\cheeseSecondary}[4]
 {
@@ -130,8 +128,8 @@
 	\cheeseStepTemp{Remove from Heat}{\gray}{ }
 
 	\section{Acid}{\thecheese@acid}
-	\cheeseStepTemp{\cheese@culture    }{\cheese@cultureAmt}
+	\cheeseStepTemp{\cheese@culture}{ }{\cheese@cultureTemp}
-		       {\cheese@cultureTemp}{\cheese@cultureNote}
+		       {(Optional for raw milk) \cheese@cultureAmount.}
 	\ifsecondary
 		\cheeseStepTemp{\cheese@secondary    }{\cheese@secondaryAmt}
 			       {\cheese@secondaryTemp}{\cheese@secondaryNote}

colby.tex

@@ -3,20 +3,18 @@
 %
 \documentclass[rowheight=5pt]{cheese}
 
-\def\starter{\quarter teaspoon}
 \def\orange{10 drops}
 \def\rennet{\half teaspoon}
 \def\washing{14 cups}
 \def\brining{8 hours}
 
-%\def\starter{\half teaspoon}
 %\def\orange{20 drops}
 %\def\rennet{\threequarter teaspoon}
 %\def\washing{28 cups}
 %\def\brining{16 hours}
 
 \cheeseName{Colby}
-\cheeseCulture{Mesophilic Starter}{\starter}{81}{\packettsp.}
+\cheeseCulture{Mesophilic Starter}{Single dose}{81}
 \cheeseRipening{1 hour}{86}
 \cheeseColor{\orange}
 \cheeseRennet{\rennet}

gouda.tex

@@ -4,7 +4,7 @@
 \documentclass[rowheight=3pt]{cheese}
 
 \cheeseName{Gouda}
-\cheeseCulture{MM100}{\quarter teaspoon}{83}{\packettsp.}
+\cheeseCulture{MM100}{Single dose}{83}
 \cheeseSecondary{FLAV 54}{\sixteenth\ - \eighth tsp.}{83}{(Optional)}
 \cheeseRipening{45 minutes}{88}
 \cheeseRennet{\half teaspoon}

gruyere.tex

@@ -3,11 +3,8 @@
 %
 \documentclass[rowheight=6pt]{cheese}
 
-\def\starter{\half teaspoon}
-%\def\starter{1 teaspoon}
-
 \cheeseName{Gru\'{y}ere}
-\cheeseCulture{Thermo C}{\starter}{85}{\packettsp.}
+\cheeseCulture{Thermophilic}{Single dose}{85}
 \cheeseSecondary{FLAV 54}{\sixteenth\ -\ \eighth tsp.}{81}{(Optional)}
 \cheeseRipening{30 minutes}{90}
 \cheeseRennet{\half teaspoon}

irish_cheddar.tex

@@ -3,7 +3,6 @@
 %
 \documentclass[rowheight=4pt]{cheese}
 
-%\def\starter{\half teaspoon}
 %\def\orange{8 drops}
 %\def\rennet{\half teaspoon}
 %\def\salt{1 tablespoon}
@@ -12,7 +11,6 @@
 %\def\weightOne{10 pounds}
 %\def\weightTwo{15 pounds}
 
-\def\starter{1 teaspoon}
 \def\orange{16 drops}
 \def\rennet{\threequarter teaspoon}
 \def\salt{2 tablespoons}
@@ -22,7 +20,7 @@
 \def\weightTwo{30 pounds}
 
 \cheeseName{Irish Cheddar}
-\cheeseCulture{Mesophilic Starter}{\starter}{83}{ }
+\cheeseCulture{Mesophilic Starter}{Single dose}{83}
 \cheeseRipening{45 minutes}{88}
 \cheeseColor{\orange}
 \cheeseRennet{\rennet}

jack.tex

@@ -4,7 +4,7 @@
 \documentclass[rowheight=6pt]{cheese}
 
 \cheeseName{Jack}
-\cheeseCulture{Mesophilic Starter}{\quarter teaspoon}{80}{\packettsp.}
+\cheeseCulture{Mesophilic Starter}{Single dose}{80}
 \cheeseRipening{1 hour}{86}
 \cheeseRennet{\half teaspoon}
 \cheeseSetting{45 minutes}

queso_fresco.tex

@@ -4,7 +4,7 @@
 \documentclass[rowheight=10pt]{cheese}
 
 \cheeseName{Queso Fresco}
-\cheeseCulture{Mesophilic Starter}{1 packet}{85}{\packettsp.}
+\cheeseCulture{Mesophilic Starter}{Single dose}{85}
 \cheeseRipening{30 minutes}{90}
 \cheeseRennet{\quarter teaspoon}
 \cheeseSetting{45 minutes}