226 MODERN DAIRY PRACTICE. 



of the butter may suffer. The cream should be cooled 

 strongly and kept for a while at a low temperature. Weig- 

 mann gives observations in a similar direction, and is of the 

 opinion that such a cooling (for at least four hours) weak- 

 ens the vital power of the bacteria in the cream. It is also 

 beneficial to keep the temperature of the cream uniform 

 by occasional stirrings, thus securing an even ripening and 

 removing odors, etc., possibly present in the cream. It is 

 of course greatly preferable to pasteurize and then cool the 

 cream immediately after the separation. 



The ripening of the cream is usually finished within 

 18-20 hours in our creameries. This is called slow ripen- 

 ing / the rapid ripening lasts 6-10 hours. The question 

 which of the two is preferable is at the present one of 

 the points of dissension in dairying. 



The length of the ripening period depends on (1) the 

 quantity of starter used, and (2) the temperature at which 

 the cream is kept. If a high temperature and a large 

 quantity of starter be used, the ripening will of course 

 take place rapidly. By varying both factors the ripening 

 may take place in the time which experience has shown 

 the most preferable under the conditions present. The 

 duration of the ripening period is in my opinion not so 

 important for a successful ripening of the cream as are 

 the quality of the cream and the starter, and the degree of 

 cleanliness which pervades the whole process. In my first 

 pure- culture experiments I used such small quantities of the 

 starter that it took thirty-six hours to ripen the cream, and 

 a well-keeping, fine butter was obtained ; on the other 

 hand, as good and perhaps better may be obtained by a 

 short ripening period when the proper precautions are 

 preserved. This being the case nothing is gained by a long 



