FARM DAIRYING 



is sour, for it has turned thick. The ripening 

 process is one of decomposition, and if carried too 

 far seriously injures the quality of the butter. The 

 cream must be watched and the acid development 

 checked, by lowering the temperature, if it is 

 ripening too quickly. 



When cream is ripened at a high temperature, 

 or held for too long a time, there is apt to be an 

 excess of acid, giving an old cream flavor to the 

 butter. Always err on having too little, rather 

 than too much acid. 



SWEET versus sour cream 



I predict the time is not far distant when but 

 little ripened-cream butter will be made for the 

 high-class market. The better educated and more 

 refined the consumer is, the more discriminating 

 is the taste. The demand for good butter is con- 

 stantly increasing, and the creamy, delicate flavor 

 obtained from sweet cream is growing In favor 

 and commanding the highest price. It is really 

 less work to keep the cream sweet where ice is put 

 up, than to ripen it. 



Some contend that the sweet cream does not 

 churn as readily or as exhaustively. From years 

 of careful experimenting with two portions of 

 cream alike in every respect, save that one was sour 



[i8i] 



