CHAPTER XL 



RIPENING AND CHURNING CREAM- 

 MARKETING DAIRY BUTTER. 



CREAM may be churned sweet, but the butter lacks 

 flavor and keeping quality. It is also necessary to 

 churn sweet cream at two to four degrees lower tem- 

 perature than similar cream ripened, taking a longer 

 time to churn in order to churn completely, and not 

 have too great a loss of fat in the buttermilk. 



The cream from gravity methods of creaming 

 should be kept sweet and cold until sufficient be col- 

 lected for a churning, which should be not less than 

 twice a week. In winter, when troubled with bad 

 flavor, the sweet cream should be pasteurized, i.e., 

 healed from i6oto 180 degrees ; and when cooled to 

 70 degrees, add about ten per cent, of a pure culture 

 of good-flavored sour skim-milk or buttermilk, which 

 may be got from a neighbor who makes good butter, 

 or the culture may be purchased. If pasteurization is 

 not practicable, from two to five per cent, of a good 

 culture may be put in the cream as soon as it begins 

 to collect, as this will control the ripening and pro- 

 duce better flavor. It may be necessary to add eight 

 or ten per cent, more culture after warming to 65 

 degrees, which is a good ripening temperature, 



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