TREATMENT OF CREAM PREVIOUS TO THE CHURXIHG. 213 



nificant, especially since a lower water content must be 

 considered a direct advantage. The lower percentage of 

 water has also in a measure the effect of making this 

 butter keep better than butter from non-pasteurized cream. 



The second condition for a good ripening of the cream 

 is that the butter-maker shall be well informed on dairy mat 

 ters and shall watch the process himself. He should be 

 present from the beginning to the end every time the starter 

 is prepared; should be present when the ripening of the 

 cream is begun; should carefully follow the whole process, 

 and when it is done, examine the sourness of the cream. 

 Carelessness in the ripening at once stamps the butter- 

 maker as incapable. 



Ripening Room and Vessels. To secure a proper ripen- 

 ing of the cream the creamery should contain a separate 

 ripening-room, as it is otherwise very difficult to produce 

 a good fermentation. In many places the ripening-can 

 (or vat) is placed in the separator-room. This practice is 

 reprehensible, among other reasons because an even tem- 

 perature cannot possibly be maintained there, and neither 

 can the atmosphere be kept properly dry; the strict clean- 

 lines necessary where the ripening-vat is placed cannot 

 possibly be observed in this room. The ripening-room 

 should be well isolated from dwelling-rooms and other 

 creamery-rooms. It should not be directly connected with 



hardly, according to our experiments, pay to introduce pasteuriza- 

 tion, if a somewhat higher price than before be not obtained on 

 account of the better product. If, on the other hand, a creamery 

 has difficulties in making firstjdass butter, so that the price is always 

 discounted because this or that shipment was of inferior quality, 

 pasteurization will as a rule be an efficient means of removing the 

 trouble and again obtaining the previous price." W. 



