ON BUTTERMAKING 21 



What is the average cost of pasteurizing in butter- 

 making? 



This varies in many localities and under many 

 conditions, but the average cost can be fairly esti- 

 mated as being about % of a cent on every pound 

 of butter manufactured. 



What is meant by cream ripening? 



Ripening is a process by which cream is prepared 

 for churning. It consists in controlling the souring 

 by controlling temperatures and the growth of bac- 

 teria both in the cream and in starters used. 



Why do we ripen cream? 



1. To control the growth of lactic acid bacteria. 



2. To produce a desired amount of lactic acid in 

 the cream. 



3. To lessen the viscosity of cream. 



4. To increase the churnability of cream. 



5. To prevent losses in churning. 



6. To produce flavor and aroma in the butter. 



7. To increase the keeping quality of the butter. 



What changes take place in cream during the ripen- 

 ing process? 



1. Great increase in the number of bacteria. 



2. Increased amount of lactic acid is formed. 



3. Reduction in the amount of milk sugar due to 

 the formation of acid. 



4. Formation of various compounds in small 

 quantities due chiefly to the action of bacteria and 

 bacterial products. 



5. Thickening due to coagulation of casein. 



6. The cream surface becomes glossy. 



