60 DAIRYING 



Sweet cream butter is made in all other respects like ripened 

 or sour cream butter, except that it is sometimes wanted with 

 neither color nor salt added to it. 



"Sweet Butter" in the New York market is the term applied 

 to unsalted butter, but this is not necessarily sweet cream butter. 



SUMMARY OF CREAM RIPENING METHODS 



1. Hold sweet cream testing about 30 per cent fat at a tem- 

 perature of 70 F. until .5 per cent acid develops, then cool to 50 

 F. and hold at this temperature until churned, usually the next 

 morning after skimming the cream. 



2. Ripen sweet cheam as fast as possible at a temperature of 

 70 to 75 F. until .6 per cent, acid is developed in the cream, 

 then cool to 50 F. and after one to two hours holding at this 

 temperature churn at once. 



3. Hold the sweet cream at 55 F. for about two days and 

 then churn. 



4. Add 10 to 20 per cent, of a carefully prepared starter to 

 sweet cream containing 35 to 40 per cent, fat and continue as in 1. 



5. Add 5 to 10 per cent, starter to sweet cream and churn at 

 once. 



6. Pasteurize sweet cream, add a starter and continue as in 1. 



7. Pasteurize sour cream after neutralizing the acidity with 

 lime and churn after holding about two hours at 50 F. 



8. Tainted cream may be diluted with either sweet milk or 

 water and run through a separator, then ripened with a starter as 

 in 4. 



CREAM RIPENING VATS 



508. In most American creameries and farms where butter 

 is made the separator cream passes directly into the ripening vat 

 where it is held for a number of hours before churning. At the 

 present time there are many kinds of cream ripening-vats in use. 



