CHAPTER V. 



RIPENING AND CHURNING CREAM. 



Having finished the separating and cooling 

 the cream to 55 deg. Fah. in the morning we 

 will in the afternoon prepare it for ripening. 

 It should be frequently agitated with some 

 kind of an implement to remove the froth 

 there may be on top of the cream, as there is 

 some fat in this froth, and if it is left on top of 

 the cream it will not ripen with the cream and 

 will not churn so thoroughly. It will cause a 

 larger per cent of fat in the buttermilk than 

 if it is stirred in, or until it disappears. If 

 the separator has partly churned some of the 

 cream in the operation of separating, it cannot 

 be stirred in, as the butter will float. 



One cause of mottled butter. This causes 

 trouble in several ways. It will not take the 

 color readily and will cause a mottled appear- 

 ance in the butter, especially when new; but 

 it will gradually disappear, or at least partially, 

 when it is a few days old, probably taking color 

 from the surrounding butter that has been 

 colored. If there is much of it the flavor of the 



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