FARM DAIRYING 



ture is that the bacteria which you know produce 

 a fine-flavored butter may take possession of the 

 new cream, before other germs, which might prove 

 objectionable, gain control of it. (See Chapter 

 XXIX, Culture or Starter for Ripening Cream.) 



Another method of ripening cream is to hold 

 it sweet, until twenty-four hours previous to churn- 

 ing, then heat it to 65°, and add one pint of cul- 

 ture to every gallon of cream; less culture may do. 

 It is usual to add about ten per cent. When there 

 is a slight acid on the cream, about .35 per cent, if 

 it could be tested by the acidimeter, it should be 

 cooled to churning temperature or lower, and held 

 at that temperature over night. By morning it 

 should be in right condition for churning. I prefer 

 the first method outlined, as it is less labor, and 

 if the cream be watched and the temperature low- 

 ered if the acidity appears to be developing too 

 rapidly, it should not become overripe. 



Cream from shallow pans usually has enough 

 acid, without any culture being added. But but- 

 ter made from it is not of such a uniform flavor. 



Cream from the deep setting cans, owing to its 

 being held all the time at a low temperature and 

 thus checking bacterial growth, produces butter 

 of fine flavor and good texture. It may be neces- 

 sary in winter to heat the cream from deep cans to 



[183] 



