Further Effects of Ripening. 131 
number of cubic centimeters of tablet solution re- 
quired by .00384 and dividing by the number of 
grams of milk taken (grams of milk =c. «. X 1.032). 
Further effects of ripening.—Besides affecting the 
flavor, it is believed that ripening’ aids in the ease of 
churning, in the completeness of churning, and in 
improving the keeping quality of the resulting butter. 
It was formerly supposed that sweet cream could not 
be churned into butter, and in fact with but a moder- 
ate percentage of fat (15 to 20 per cent) it does 
ehurn with much more difficulty than the same ecicam 
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 necessary 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 like- 
wise 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 pwkeuw pythisosonecurs the churn is 
