MTLK SUPPLY AND CREAMERY PRODUCTS 73 



able to develop the desired flavor and acidity in the 

 cream. 



After adding the starter to the cream it must be kept 

 at a uniform temperature of 65 to 75° during the ripen- 

 ing process and it must be watched carefully and oc- 

 casionally stirred gently until the consistency, aroma 

 and acidity are as desired. Then it should be cooled 

 quickly to stop further fermentation and if it is not to 

 be churned at once it should be kept cold until churning 

 time. Usually it is safer to set the cream in the morning 

 and hasten the ripening so it will be completed in the 

 evening rather than to leave it overnight warm. For, 

 if it is finished in the evening, the cream may be cooled 

 and placed in ice water overnight and one is sure to 

 have it in good condition for churning in the morning. 

 But it is quite feasible for the experienced operator to 

 regulate the process so the cream will not be fully 

 ripened in the morning until he is on hand to watch it 

 and see that the process does not go too far. Taste 

 and smell will tell when it is just right, and the acid 

 test may also be applied to determine when to stop 

 the fermentation. An acidity of .5% is usually desired. 

 \Mien the condition is right, chill the cream, cooling it 

 to below 50° — preferably down towards 40° — and leave 

 it in ice water or in the refrigerator until churning time; 

 then temper it to the proper temperature for churning. 



Even if it is to be churned soon after the ripening 

 is completed it is best to chill it and then raise the 

 temperature to the point wanted for churning. This 

 gives a better '^grain" and ^^body" to the butter than 

 if the ripened cream is just cooled to the churning 

 temperature, and is especially desirable when the cream 

 has been pasteurized. 



