26 QUESTIONS AND ANSWERS 



What are some of the reliable commercial cultures 

 on the market? 



Hansen's, Little Falls, N. Y. 



0. Douglas's, Boston, Mass. 



S. C. Keith's, Charleston, Mass. 



Ericsson's, St. Paul, Minn. 



Parke, Davis & Co.'s, Detroit, Mich. 



At what temperature should cream be ripened? 



Most buttermakers are now agreed that a tem- 

 perature between 60° F. and 70° F. gives the best 

 results. The cream should be cooled to churning 

 temperature a few hours before churning. 



Why should cream be stirred during the ripening 

 process? 



1. To insure uniform development of lactic acid. 



2. To keep the fat and acid thoroughly mixed. 



3. To keep the temperature even. 



4. To prevent the cream surface drying. 



5. To prevent loss of fat. 



6. To prevent white specks of casein in the 

 butter. 



What difiference should be made in ripening when 

 cream is churned every other day? 



The method most successfully used is as follows : 

 Begin ripening at once with the first lot of cream 

 skimmed and let the lactic acid bacteria get a start. 

 In a few hours cool to at least 50° F. and hold till 

 the following day, when the freshly skimmed cream 

 can be thoroughly mixed with it. The cream from 

 the first day thus acts as a starter for the cream 

 of the second day. The lactic acid inhibits the 



