210 STATE BOARD OF AGRICULTURE 



ovrn more rapid growth. The aim, tlien, in handling cream is to keep it under sucli 

 conditions that the gi'owth of all germs is held in check until we desire it to ripen, 

 and lihen furnish the eonditjions rntet suitable for ripening. Fortunately the acid- 

 produeing forms of bacteria are usually most abundant in the surroundings of the 

 dairy, and they develop rapidly under conditions easily attorded them. 



Just here we would emphasize the necessity of the use of the thermometer in 

 the dairy. Qood work without it is impossible. 



There are three reasons for ripening cream: it churns more readily, there is less, 

 loss of butter fat in the butter milk and a higher flavor is produced. The pro- 

 duction of flavor is the most important end sought, and because of the relation of 

 the ripening process to the flavor it is evident that the greatest care should be 

 taken in this part of the work. 



The same general principles apply to the ripening of cream, Avhether it be from, 

 shallow pans, cold deep settings or the separator. 



The lower the temperature at wbich cream is kept previous to churning, the 

 better, on general principles, will be the results, with reference not only to flavor 

 but to body as well. The effect upon cream of standing for some time at a hig-h 

 temperature does not seem to be entirely overcome by any subsequent cooling. 



The higher the temperature at which the cream is ripened, the more rapidly will 

 the I'ipening take place. There is a wide difference of opinion as to what is the 

 best temperature for ripening cream. Some butter makers ripen the cream at as 

 low as .^r» degrees Fah., while others use 75 degrees. In practice upon the farrn 

 neither extreme should be followed, and h will not be found best to invariably 

 follow any fixed rule. 



When one's sole business is not the making of butter and there are other things 

 to attend to about the place, better results will, we think, be had by ripening at 

 the lower temperatures, say 60 degrees Fati. in the summer and 65 degi-ees in the 

 winter, except in the case of s^'hallow-pan cream. 



Under these conditions the cream ripens slowly, and there is not so much danger 

 of its becoming over ripe. About twenty-four hours will be found necessarj^ for 

 ripening at these temperatures. 



The use of higher temperatures, say 70 to 75 degrees Fah., is to be advocated in 

 cases where cream is off flavor on account of being held, but the cream must be 

 closely watched that too much acid is not developed. 



In the case of cream from milk set in sihallow pans, it is generally sour or partly 

 so when skimmed and does not need much ripening^ Indeed, our aim should be 

 to keep it from getting over ripe. To do this the cream should be kept as cold as 

 possible, best 50 degrees Fah., or below, until enough has been saved for a churn- 

 ing, being careful to stir it thoroughly every time a skimming is added. Do not 

 add any fresh cream to the vats for at least twenty-four hours before churning. 

 If, as will o-enerally be the case, the cream is sufficiently ripe when a churning has- 

 been gathered, simply raise to the desired tempei'ature and c'hurn. If it is still 

 sweet, warm it up to about 70 degrees, stirring it occasionally until it has developed 

 a pleasant acid taste or smell — twelve hours will usually be sufficient. Then cool 

 down to the churning temperature and churn, oi", better yet, cool to 50 degrees 

 Fah. again, and after allowing it to stand at that temperature for a time, raise to- 

 the desired temperature and churn_ 



jLiie handling of cold deep setting cream and separator cream is practically the 

 same except for the fact that the separator cream leaves the machine warm and 

 should be first thoroughly cooled to a temperature as low as 50 degrees Fah. It is 

 then in the same condition as cream from the cold deep setting, except that it is 

 not so old and may therefore be, held longer if necessary. In case either kind of 

 cream is being 'handled it should be kept sweet until enough for a churning is 

 gathered, and then ripened according to the general principles laid down above. 



The fitrnier. — Tl)e use of a starter in ripening cream is to be recommended. F.y 

 a starter is meant sour milk, cream or butter milk, which is added to the cream to- 

 start the ripening, just as yeast is added to the dough to make bread rise. 



If one is churning as often as every day or every other day, butter milk from the 

 previous churning may be used with good results. If the cream for the last churn- 

 ing was not in the best condition the butter niilk from it should not be used, as the 

 fault will thereby be reproduced. 



A most satisfactory starter may be made from skim milk — best the milk from a 

 single fresh cow— by allowing it to stand at a temperature of about 85 degrees- 

 Fall, until it is loppered. Sti'ain enough of it into the cream to produce the proper 

 degrees of ripeness after standing, as suggested above, at 60 to 65 degrees Fah., for 

 twenty-four to thirty-six hours. 



