DAIRYING 109 



certain amount of lactic acid in the cream. 

 This is done for the following reasons : 



1. To yield the largest possible quantity 

 of butter. 



2. The churning period is shortened. 



3. The flavour is improved. 



4. The removal of the buttermilk is 

 rendered more complete, and 



5. As a consequence the butter keeps 

 longer. 



To know just when the right stage of 

 acidity has been reached is a matter of 

 experience. Tests such as litmus paper and 

 the acidimeter may be used, but usually 

 the dairymaid must be able to decide by 

 means of taste and smell and the appearance 

 and texture of the cream when it is ready for 

 churning. 



Cream may be ripened : - 



i. Naturally, by leaving it exposed to the 

 air for a longer or shorter period, according 

 to the surrounding temperature. In summer, 

 ripening will take place in from twelve to 



