Effects of Over- Ripening. 133 
ciable effect upon fat, so far as dissolving or decom- 
posing it is concerned, and cream may be held until 
the whey has separated to the full extent without 
any loss in the amount of butter that it is possible 
to churn from it. The chief evil effect in over- 
ripening is in the production of strong and undesir- 
able flavors accompanying the undue production of 
lactic acid. 
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