2(30 BUTTER-MAKING. 



conditions which are favorable for the introduction of desirable 

 germs, and is otherwise in good condition, the best results can 

 be obtained by ripening such cream without pasteurizing it. 

 It is asserted that when all conditions are ideal, the starter 

 good, and the cream good, then a higher flavored butter can 

 be produced by this method than if the cream were pasteurized; 

 but the keeping quality of the butter is not so good as that 

 produced from pasteurized cream. The same objection that 

 was made to natural ripening can be made to the artificial 

 ripening of raw cream. If the butter-maker at the creamery 

 has full control of all the conditions governing the quality of 

 butter, and if the milk is received at the creamery in an ideal 

 Condition, then this method of ripening is commendable. But 

 at creameries where milk is at times delivered from one hundred 

 or more different patrons, some of the milk is likely to come 

 in in an unfavorable condition. The poor milk is likely to 

 contaminate all the remainder of the cream, and objectionable 

 fermentative products are likely to develop in the cream-vat. 



When this method of ripening is practiced the starter should 

 be added to the cream as soon as possible. In fact, this rule 

 applies to all methods of cream-ripening where a starter is used. 

 It is preferable to add the starter to the cream-vat before the 

 skimming is begun. In this way the lactic-acid germs in the 

 starter get a chance to work in the cream immediately after 

 it is skimmed, and, for this reason, are more likely to suppress 

 the undesirable types of ferments present. 



2. The second method, that of pasteurization, is without 

 any question the ideal way of manufacturing butter. It has 

 been advocated in a theoretical way for several years in this 

 country, but only within recent years has this method of 

 ripening cream been deemed sufficiently meritorious to warrant 

 its adoption. It is, however, rapidly gaining in favor. The 

 method consists in heating the cream on a continuous pastuerizer 

 from 155 to 190 F. A temperature of about 180 F. is the 

 one usually employed. It is said that a temperature of 140 

 to 150 F. destroys practically all the germs producing lactic 



