Further Effects of Ripening. 137 



number of cubic centimeters of tablet solution re- 

 quired by .0034 and dividing by the number of 

 grams of milk taken (grams of milk = c. c. X 1.032). 



Further effects of ripening. — Besides affecting the 

 flavor, it is believed that ripening aids in the ease of 

 churning, in the completeness of churning, and in 

 improving the keeping quality of the resulting butter. 

 It was formerly supposed that sweet cream could not 

 be churned into butter, and in fact with but a moder- 

 ate percentage of fat (15 to 20 per cent) it does 

 churn with much more difficulty than the same cream 

 after it has been ripened ; but since the introduction 

 of the separator, and the consequent production of 

 a much heavier cream, it has been found that sweet 

 cream can be churned into butter quite as readily 

 as ripened cream. In cream containing but a 

 moderate amount of fat, it is necessary to reduce the 

 temperature from six to eight degrees, in order to 

 churn it sweet. The difference in^ the keeping 

 quality of ripened and sweet cream butter is like- 

 wise not so great as it was formerly supposed to be. 

 In fact, sweet cream butter, if properly made and 

 kept, will in a short time very closely approach the 

 qualities of ripened cream butter. 



Effects of churning cream of different degrees of 

 ripeness. — If parcels of cream of different degrees 

 of ripeness are mixed together and then churned, it 

 will be found that the different creams will churn 

 differently. One will produce butter in a shorter 

 time than another, or with less agitation. The con- 

 sequence is that when this occurs the churn is 



