Effects of Over -Ripening. 139 



ciable effect upon fat, so far as dissolving* or decom- 

 posing it is concerned, and cream may be held until 

 the whey has separated to the full extent without 

 any loss in the amount of butter that it is possible 

 to churn from it. The chief evil effect in over- 

 ripening is in the production of strong and undesir- 

 able flavors accompanying the undue production of 

 lactic acid. 



