DAIRYING 55 



cream. When these details are mastered the careful and intelligent 

 butter maker is more surely rewarded by uniform success by 

 making butter from pasteurized cream than he can hope to attain 

 from the churning of the ripened raw cream. 



494. Pasteurizing the cream must not be expected to remove 

 all the taints which may be present in the milk from which the 

 cream is skimmed, but it will preserve the good qualities that are 

 present in the milk and will prevent the development of some de- 

 fects that would become prominent when the raw cream is ripened. 

 Pasteurizing also gives the pure-culture starter but little to con- 

 tend with besides its own bacteria, and thus affords the butter 

 maker a safer foundation for obtaining the benefits of his expert- 

 ness in selecting a starter than it is possible for him to obtain with 

 raw cream in which there is always present an unknown variety 

 of good and bad germs. 



495. High flavors are likely to be irregular because of the 

 extreme difficulty butter-makers have in controlling the milk and 

 cream supply and in determining the exact point at which to check 

 the ripening_process when it has reached the delicate stage where 

 the high and short-lived flavors attain their maximum development. 

 The element of luck enters largely into the making of such butter, 

 and records show that these extremely high flavors are not lasting. 

 Such butter does not keep well ; the flavor is so delicate that it 

 passes away quickly, and a taste of "strong butter" takes its place 

 in a much shorter time than is the case with butter which has a 

 less pronounced flavor when-it is freshly made. 



RIPENING PASTEURIZED CREAM 



496. On account of the destruction of nearly all germ life in 

 pasteurized cream by the heating which it has received, a generous 

 amount of starter must be used to complete the ripening process 

 within the usual time. The cream passes from the separator to the 

 pasteurizer, where it is first heated to 160 or 185 F. and then 

 cooled to near 70 F. It enters the ripener at this temperature 

 70 F. and is there mixed with about 10 to 20 per cent, starter, 

 depending on the richness of the cream. If the cream contains 



