X CONTENTS. 



PAGE 



^ . e. Proper Utilization of Steam Turned into the Pas- 

 teurizer 1 82 



C. The Cost of Pasteurization 183 



D. Advancement of Pasteurization 183 



E. Advantages of Pasteurization 184 



F. Disadvantages of Pasteurization 186 



CHAPTER XIV. 



CREAM-RIPENING 187 



1. Definition 187 



2. Objects of Cream-ripening 187 



A. Production of Flavor and Aroma 187 



B. Increases the Churnability of Cream 191 



C. Increases the Keeping Quality of Butter ^ 192 



3. Ripening Temperature of Crtam 194 



4. Amount of Starter to Add to Cream 196 



5. Stirring of Cream during Ripening 197 



6. Natural Ripening 198 



7. Artificial Ripening 199 



8. Ripening Cream when Churning i.s Done Every Other Day 201 



9. Mixing of Cream : 202 



A. Quality of Cream 203 



B. Kind of Market 204 



C. Amount of Cream 204 



D. General Creamery Conditions 205 



10. Examining and Testing Cream for Acidity during Ripening. . . . 205 



11. Mann's Test 206 



12. Farrington's Test 208 



13. Amount of Acid to Develop 208 



14. Changes in Cream 210 



A. Physical 210 



B. Biological 210 



C. Chemical 211 



CHAPTER XV. 



STARTERS 216 



1. Definition 216 



2. History 216 



3. Classification of Starters 216 



4. Preparation of Natural Starters 217 



5. Commercial Starters or Pure Cultures 217 



6. Preparation of Commercial Starters 218 



7. Inoculation . 220 



