72 CREAMHRY BUTTlUt MAKING 



a favorable temperature for development. When cream 

 is treated in this way the lactic fermentation is practically 

 the only one present and a butter with the desirable flavor 

 and aroma is the result. It is the only way in which a 

 uniform quality of butter can be secured from day to day. 

 This system of cream ripening is almost universally fol- 

 lowed in Denmark, whose butter is recognized in all the 

 world's markets as possessing qualities of superior excel- 

 lence. The method is also gradually gaining favor in 

 America and its general adoption can only be a matter of 

 time. In the chapter on Cream Pasteurization this method 

 is discussed in detail. 



3. STARTER RIPENING. 



This method of ripening consists in adding "starters/' 

 or carefully selected sour milk, to the cream after it -leaves 

 the separator. A full discussion of starters will be found 

 in the following chapter. 



In America this is at present the most popular method 

 of cream ripening. While it does not, and can not, give 

 the uniformly good results obtained by pasteurizing the 

 cream, it is far superior to natural or unaided ripening. 



When we have a substance which contains many kinds 

 of bacteria, there naturally follows a struggle for exist- 

 ence and the fittest of the species will predominate. 



We always have a number of different types of bacteria 

 in cream, both desirable and undesirable. The latter can 

 be held in check by making the conditions as favorable 

 as possible for the former.. Fortunately, when milk is 

 properly cared for the latic acid germs always pre- 

 dominate. But where milk is received at the creamery 

 from 30 to 200 patrons, undesirable germs are frequently 

 present in such large numbers as to seriously endanger 



