52 DAIRYING 



process should be possessed by the buttermaker, and these with 

 his experience and his own careful observations should be his guide 

 in ripening each lot of cream. He cannot successfully follow any 

 set form of directions as to the number of hours that the cream 

 should be held at certain temperatures each day, or the amount 

 and best kind of starter to use. He must understand thoroughly 

 the cause and the effect of the various tests and manipulations em- 

 ployed in cream ripening, and govern his work by this knowledge. 



PASTEURIZED CREAM BUTTER 



486. Nearly all the desirable and the objectionable flavors ex- 

 cept food flavors found in milk, cream and butter, come from 

 fermentations that are started in these products by bacteria. The 

 souring of cream is an illustration of the growth of ferments in 

 cream that help to develop in the butter. If these are of the 

 right kind a good butter flavor is obtained, if not of the right 

 kind an objectionable flavor is noticed. It is evident there- 

 fore that a control of the fermentations that occur in all dairy 

 products is a very important matter. One of the ways in which 

 an attempt has been made to control the fermentation in butter 

 making is to heat the cream to a temperature ranging between 150 

 and 180 F. then cool it to near 50 F. Such a heating is called 

 pasteurization. If the heating has been thorough, nearly all the 

 bacteria that cause the fermentation or souring of cream will be 

 destroyed and if a carefully selected starter which contains the 

 right kind of bacteria is then added ; this seeds the cream with 

 ferments that develop the desirable flavors in the butter. 



UNIFORMITY IN QUALITY OF PASTEURIZED CREAM 



BUTTER 



487. The secret of success in butter making is to make an 

 article of uniform quality. Consumers from day to day like to 

 recognize the taste that they have become accustomed to in their 

 butter, and an introduction of a new taste arouses suspicion and 

 provokes expressions of dislike. These may not always mean that 



