342 CARE AND RIPENING OF CREAM ON THE FARM 



a difference of three to four cents being made between the first 

 and the second class cream, and two to three cents between 

 second and third classes. It is both illogical and unfair to pay as 

 much for the fat in poor cream as for that in good. 



Fig. 113. — Milk cooling tank, cover off to show arrangement of cans. All water 

 pumped for the stock passes first through this tank. (Courtesy Minnesota Tank and Silo 

 Co., Minneapolis, Minn.) 



Cream Ripening. — What is it? By cream ripening is 

 meant the process of allowing or forcing the cream to become 

 sour by means of a certain kind of bacteria which, while gen- 

 erating acid, also produces a thick glossy condition and an 

 agreeable flavor. 



