80 CREAMERY BUTTER MAKING 



the uniced water, which had a temperature of 51 to 52 

 as it entered the ripener. 



When we compare the quick coolhfg with iced water 

 and the slow and inadequate cooling with uniced water, 

 it is easily seen that the saving in fuel and wear and 

 tear of machinery will more than cover the cost of the 

 ice. Moreover, quick cooling has a very important ad- 

 vantage in cream ripening. It permits the use of a large 

 amount of starter which is not possible where good cool- 

 ing facilities are not at hand. Using iced water makes 

 it possible to have cream with the same degree of acidity 

 365 days in the year, and it is believed that the general 

 use of the improved cream ripeners with ice water attach- 

 ments will result in a great improvement in both the 

 quality and uniformity of butter and do away with the 

 dangerous practice of adding ice directly to the cream. 



DANGER OF ADDING ICE TO CREAM. 



Adding ice to the cream is a pernicious practice, both 

 because of its tendency to lower the quality of the butter 

 and of the danger of infecting it with disease producing 

 germs. This is so because most of the ice used is more 

 or less contaminated with filth and various kinds of 

 germs. Moreover,- a good bodied cream cannot be 

 obtained where it becomes excessively diluted with ice 

 water. 



Butter makers general!}/ realize these facts but are often 

 forced into the practice of adding ice to the cream because 

 proper cooling facilities are not available. One of the 

 contestants in our Educational Butter Scoring Test 

 writes as follows : "The ice we have been using comes 

 from a mill pond, a very filthy hole. I did not use it 

 in the cream until July when I was obliged to in order 



