CREAM RIPENING 233 



ing, for the development of flavor, are detrimental to the keep- 

 ing quality of the butter has been conclusively established, both 

 experimentally and in practical buttermaking, although the 

 teaching and practice of churning cream at a low acidity are 

 far from being generally accepted as yet in the creamery world. 



H. J. Credicott 1 , proprietor of the Freeport Creamery, Free- 

 port, 111., and formerly buttermaker in Minnesota, and later 

 butter expert for the U. S. Department of Agriculture, was the 

 first exponent of sweet-cream churning, who successfully manu- 

 factured butter from sweet cream without ripening, after the 

 practice of ripening cream had been generally adopted in this 

 country. McKay 2 and Hunziker 3 first demonstrated methods 

 and the advantages of reducing the acidity in sour cream for 

 buttermaking. 



Rogers 4 as the result of an extensive investigation of the 

 causes of fishy flavor in butter, states that "in all cases in which 

 the records were complete, it was found that those experimental 

 butters which became fishy were made from high-acid cream, 

 though cream with high acidity did not uniformly develop fishi- 

 ness. Rogers and Gray 5 found more rapid deterioration of but- 

 ter made from high-acid cream than from sweet cream, and they 

 conclude that the acid developed normally in the cream by the 

 action of lactic acid bacteria, or added directly to the cream 

 in the form of pure acid, brings about, or assists in bringing 

 about, a slow decomposition of one or more of the labile com- 

 pounds of which butter is largely composed; and Dyer 6 dem- 

 onstrated that "the production of off-flavors, so commonly met 

 with in cold storage butter, is attributed to a chemical change 

 expressed through a slow oxidation, progressing in some one 

 or more of the non-fatty substances occurring in buttermilk, 



1 Credicott, Address at First National Dairy Show, Chicago, 1906. 



2 McKay, Experiments in Neutralizing Sour Cream for Buttermaking, at 

 Iowa Dairy School, 1906, Results not published. 



Hunziker, Experiments and Commercial Practice, at Purdue University 

 Creamery, 19061916, Results not published. 



Hunziker, Address at National Conference of Allied Dairy Interests, 

 Washington, D. C. 1916. 



Hunziker, Spitzer & Mills, Pasteurization of Sour, Farm^Skimmed Cream 

 for Buttermaking, Purdue Bulletin 203, 1917. 



Hunziker, The Neutralization of Cream, Address American Association of 

 Creamery Butter Manufacturers, Chicago, 1918. 



* Rogers, Fishy Flavor in Butter, U. S. Dept. of Agr. B.A.I. Circular 146, 

 1909. 



6 Rogers and Gray, The Influence of Acid of Cream on the Flavor of Butter, 

 U. S. Dept. of Agr. B.A.I. Bulletin 114, 1909. 



6 Dyer, Progressive Oxidation of Cold Storage Butter, Journal Agr. Re- 

 search, Vol. VI. No. 24. 1916. 



