STATE DAIRY ASSOCIATION. 5Y3 



quite often duriug the process of separation, and when I am through it 

 has started very little. I have my cream 65 degrees, or thereabouts, and 

 then I let the cream set, and it takes from three to eight hours to ripen, 

 the time being governed by the weather. Of course, one way that I have 

 to tell when the cream is sufficiently ripened is from the test. When I 

 get it to where I think is correct, I cool down, generally in the evening 

 all the way from 5 o'clock sometimes as late as 8 o'clock. I cool the cream 

 down in summer to 52 degrees and about 54 in winter. One thing I have 

 noticed in ripening cream: we sometimes splash it up on the bucket; it 

 dries on and you go to woi'k and stir that off into the cream, and a good 

 many times you receive mottles, the same as though not ripening cream 

 enough. For instance, we get through separating at noon and do not stir 

 our cream any more until night. The cream on top will dry and it is not 

 thoroughly mixed, the top is hot. The bacteria grows there fast, and the 

 bottom is cool, and that is why I think it should be stirred Teal often 

 during the ripening process. 



I would like veiy much to go on and state the ripening process with 

 starters, cultures and with acid test to determine when you have the proper 

 ripening, but I know nothing about that. Mr. Van Norman told me he 

 expected to have a class here this spring of butter makers or anybody 

 that wants to take cultures and cream ripening, and I am one of the boys. 

 I am going to take it, and thereafter I think I can tell you more about 

 cream ripening. I think my method is out of date. I have had perfect 

 success for seven years, but at the same time I think I am in the hind 

 rank. 



Mr. Gurler: You are going to stick to your present method until you 

 think you have a better one? 



Mr. Mai'tin: Yes, sir. 



Mr. Gurler: You speak of the dried cream causing mottles; can you 

 think of other causes of mottled butter? 



Mr. Martin: Yes, sir. 



Mr. Gurler: What other causes? 



Mr. Martin: Well, you can get mottles first by separating cream very 

 thin. There you Avill have a great amount of milk. Your milk curdles 

 and your cream raises to the top the next morning, and when you go to 

 churn you have cui-d in the bottom of your tank that goes into your cream 

 and you have mottled butter. 



