BUTTER AND CHEESE MAKING H9 



Europe butter is made of very sweet cream, 

 which, finds a ready sale. Such butter, however, 

 has a peculiarly flat, insipid flavor, objectionable 

 to most people at first, but a taste for which 

 can easily be acquired. This kind of butter does 

 not keep well and therefore must be delivered 

 fresh from the churn. 



Ripened cream butter. In America people gen- 

 erally want what is known as ripened cream 

 butter. Such butter has better keeping qualities. 

 Cream for this kind of butter must undergo a 

 "souring" process which is usually termed 

 "ripening." One of the objects of ripening 

 cream is to produce flavor, and as flavor is a 

 most important point to be considered, it is 

 evident that the ripening must be done properly. 

 To hasten this process, and at the same time 

 to aid it, it is often advisable to add what 

 is termed a "starter." A good starter is a 

 quantity of good, sour milk or skim-milk in 

 which the desirable organisms producing good 

 flavors in butter have gained the ascendency, 

 and which when added to the cream have a ten- 

 dency to check the development of the less 

 degirable organisms. In this way the butter 

 maker may in a measure control the flavor of 

 butter. 



The ripening of cream. The matter of tem- 

 perature is an important point. As a rule cream 



