72 



THE STORY OF MILK 



before it is set to ripen, so the buttermaker will have 

 full control of the fermentation. For, if it is already 

 turned or partly fermented, no skill will avail to bring 

 it back to perfection. But with a first class, pure cream 

 the operator has it in his power to turn out perfect 



Sanitary Cream Ripener showing coil swung up into cleaning position 



butter. In the big western creameries cream is often 

 collected from farms at a distance of a hundred miles 

 or more and in warm weather such cream is likely to 

 arrive at the central plant in more or less advanced 

 condition. It is therefore difficult for the ceniralizers 

 to make really first class butter while the ^Svhole-milk 

 creamery" as well as the farmer handling his own 

 milk are in position to control the ripening from 

 the beginning, — starting with pure material and being 



