122, Milk and Its Products. 
temperature as rapidly and as uniformly as_ possible 
to at least 50° F., and to hold it there for as long 
a time as is convenient, usually six to eight hours. 
Another point which influences the texture of the 
butter depends upon the rapidity with which the vari- 
ous changes of temperature are made, and the ex- 
tremes of temperature that are used. That butter will 
have the best texture which has seen the fewest pos- 
sible changes of temperature between the time the milk 
is drawn from the cow and the time it is churned, 
and in which also all the necessary changes of tem- 
perature Lave been made most gradually. Not only 
will such butter have the best texture at low tem- 
peratures, but it will stand the effects of high tem- 
peratures better. In other words, it “stands up” 
under the heat better than butter that during the pro- 
cess of manufacture has been subject to sudden and 
great changes of temperature, although the final result 
may have been to keep it at a low temperature. 
The effects of ripening are more important and more 
marked upon the flavor of the butter than upon the 
texture. It is during the ripening that the charac- 
teristic flavors of the butter are largely brought out. 
It is not necessary to the manufacture of the butter 
itself that the cream be ripened at all. Butter may 
be made from cream just as soon as it is separated 
from the milk, but it will be of a distinctly different 
quality from that made from ripened cream. By 
ripening in the ordinary sense is meant the produe- 
‘tion of lactic acid in the eream. 
In some attempts to substitute other acids for 
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