46 



If cold water or ice deep-setting cream is used, it may be kept 

 in the same cold water tank until 12 hours before churning and 

 then the temperature should be raised to 60 or 70 deg. either in 

 the manner before suggested or by heating the last cream (but 

 not higher than 100 deg.) before adding it. If this is done, it is 

 well to do a little calculating. Let us say that we have the cream 

 from three milkings, in all 30 Ibs., and find the temperature to be 

 50 deg. and that we have to raise it 15 deg. This is 15x30, or 450 

 heat units. Divide them with the weight of the last cream (10 

 Ibs.) and we find that this must be heated 45 deg. above 65 deg. 

 or to no deg. in order to get all to 65 deg. Remember to make 

 sure of the temperature by reading the thermometer twice with 



5 or 10 minute interval. With separator cream the last batch 

 should be added 20 to 24 hours before churning, and, as a rule, 

 a little higher temperature should be used, say 65 to 75 deg. If 

 we use a "starter" 60 to 65 deg. may be enough. 



It will then be seen that no fixed temperature can be given. 

 We want to reach a certain degree of acidity and if the original 

 acidity (system of raising or age of cream or addition of a 

 "starter") is the same then the temperature to be used depends, 

 within certain limits, on the time we desire to devote to it. Per- 

 sonally, I prefer the given temperature for farm work so as to 

 get the cream ripe for churning in 6 to 12 hours for shallow and 

 deep-setting and 18 to 22 hours for separator cream. 



CRSAM-RIPENING IN CRAMERlS. 



It will, however, also depend on the facilities we have for 

 cooling the cream just before churning. Thus I know creameries 

 that use 48 hours and a temperature of only 50 to 55 deg. with 

 good success, and while I consider that temperature conducive 

 to development of poor flavors, there are creameries where the 

 practical exigencies demand it on account of lack of cooling 

 facilities. 



Where the very best cooling facilities exist, I would much 

 prefer to hasten the ripening and use even a higher temperature 

 than mentioned above, let us say between 75 and 85 deg., which, 

 together with a "starter," will nearly ripen the cream in from 



6 to 7 hours and thus allow it to be cooled to 60 or 55 deg. before 

 bed time, and then ripen fully while cooling further during the 

 night. As a rule one hour's cooling in the morning will then 

 bring it down to the lowest desired churning temperature. 



