22 QUESTIONS AND ANSWERS 



7. Viscosity is lessened. 



8. Cream develops a characteristic aroma and 

 taste. 



How is cream ripened? 



1. Naturally, i. e., by allowing the cream to 

 stand at a favorable temperature until sour enough 

 for churning. 



2. Artificially, i. e., by the use of starters. These 

 may be buttermilk, sour skim milk or commercial 

 starters. Usually the cream is first pasteurized. 



What are the disadvantages of natural ripening? 



1. The growth of undesirable bacteria cannot be 

 controlled. 



2. Great difficulty in making a uniform quality 

 of butter. 



3. Takes too much time if low temperature is 

 used. 



4. Quality of cream and butter is usually de- 

 fective in flavor. 



What are the advantages of ripening cream with a 

 commercial starter? 



1. The growth of lactic acid bacteria and the 

 formation of lactic acid can be controlled. 



2. The growth of undesirable bacteria can be 

 almost entirely prevented. 



3. Less difficulty in making a uniform quality 

 of butter. 



4. Flavor of butter can be greatly improved. 



5. Butter has better keeping quality. 



6. Advantages of pasteurization can be gained. 



7. Time is saved. 



