CREAMING 65 



which permits churning at a comparatively low tempera- 

 ture. The chief advantage gained in this is the greater 

 exhaustiveness of churning. 



For hand separator cream, 40% should be placed as 

 the limit. 



A further discussion of this subject will be found on 

 page 237. 



CREAM COOLING. 



With the modern cream ripeners no special cream 

 cooler is necessary since the cooling is very quickly 

 done in the ripener. Cream should be cooled to about 

 70 F. as quickly as possible after separating. Where a 

 large amount of starter is used, cream may be satisfactorily 

 ripened at 65 F. 

 5 



