76 



CREAMERY BUTTER MAKING 



one and will be discussed under the head of cream 

 ripeners. 



CREAM RIPENERS. 



During the summer 

 months much butter of 

 - inferior quality is made 

 by overripening the 

 cream and churning at 

 too high a temperature. 

 This is due chiefly to 

 a lack of proper cool- 

 ing facilities. With the 

 open cream vats the 



Fig. M .-Bo,a cream ripencr. contro ) of temperature 



is a difficult thing. For- 

 tunately these vats are being replaced by the more modern 

 cream ripeners of which the Farrington and the Boyd are 



Fig. 25. Farrington cream ripener. 



