74 CREAMERY BUTTER MAKING 



one and will be discussed under the head of cream 

 ripeners. 



CREAM RIPENERS. 



During the summer months much butter of inferior 

 quality is made by overripening the cream and churning 

 at too high a temperature. This is due chiefly to a lack 

 of proper cooling facilities. With the open cream vats 

 the control of temperature is a difficult thing. For- 

 tunately these vats have been largely replaced by the more 

 modern cream ripeners. These ripeners possess two 

 important advantages over the open vats, namely: first, 

 they permit a more rapid cooling by agitating the cream 

 while cooling ; second, they maintain a more uniform tem- 

 perature because of tight fitting covers and better all 

 round construction. 



There are a number of different makes of ripeners on 

 the market that are giving good satisfaction. 



Since some of these ripeners are so constructed as to 

 render the addition of ice to the water in them impossible, 

 they can not therefore be considered complete without 

 an ice water attachment. In Fig. 21 an ice water tank 

 may be seen attached to the ripener. 



Tank A contains ice water which is kept circulating 

 through the ripener by means of pump B. By using the 

 water over and over again, only a very small quantity 

 of ice is required in cooling cream to the desired tempera- 

 ture. When the great cooling power of ice is once fully 

 understood it is easy to see what a great amount of 

 cooling a small quantity of ice will do. One pound of 

 ice in melting will give out 142 times as much cold as 

 one pound of water raised from 32 to 33 F. In other 



