DAIRYING 1 1 1 



With regard to the use of pure cultures 

 there is great diversity of opinion. In this 

 country they are comparatively little used, 

 but in Germany and Denmark, especially the 

 latter country, nearly all the butter produced 

 is made from cream, first pasteurised and then 

 ripened with an artificial bacteria culture. In 

 careful and experienced hands, their use is 

 followed with excellent results, but where all 

 the surroundings are cleanly and the atmo- 

 sphere pure, the use of such artificial means 

 is not necessary to procure butter of the finest 

 quality. 



The texture of the butter is largely 

 influenced by the temperature which the 

 cream undergoes whilst ripening. 



It has been proved that to secure a 

 really firm butter, the cream should be 

 reduced to a temperature, if possible, below 

 50 F. for several hours before ripening 

 begins. When cream has been separated 

 by the deep setting system, it has already 

 experienced this temperature, and is ready 



