Effects of Churning Cream 207 
culty than the same cream after it has been ripened; 
but since the introduction of the separator, and the 
consequent production of a much heavier cream, it 
has been found that sweet cream can be churned into 
butter quite as readily as ripened cream. In cream 
containing but a moderate amount of fat, it is neces- 
sary to reduce the temperature from six to eight 
degrees, in order to churn it sweet. The difference in 
the keeping quality of ripened and sweet cream butter 
is likewise not so great as it was formerly supposed to 
be. In fact, sweet cream butter, if properly made and 
kept, will in a short time very closely approach the 
qualities of ripened cream butter. 
_ Effects of churning cream. of different degrees of 
ripeness.—If parcels of cream of different degrees 
of ripeness are mixed together and then churned, it 
will be found that the different creams will churn 
differently. One will produce butter in a shorter 
time than another, or with less agitation. The con- 
sequence is that whén this occurs the churn is 
stopped before the churning is completed, and much 
fat is lost in the buttermilk. It is a matter of 
considerable practical importance, so far as loss of 
fat is concerned, and to some extent also upon the 
flavor of the butter, that all of the cream churned 
at one time should be ripened together, evenly and 
uniformly. If creams of different ages are to be 
churned together they should be mixed together at 
least twelve hours before churning, so that the con- 
dition of acidity shall be the same throughout the 
whole mass. . 
