CHAPTER XIX. 



RIPENING AND CHUENINa. 



We will now suppose we have the cream sep- 

 arated from the milk by some otne of the proc- 

 esses. The crei^m from the shallow setting when 

 the milk was sour at the time the skimming 

 was done may be churned as soon as convenient 

 after it is taken from the milk, as it has ripened 

 on' the milk and is in good condition to chum. 



Holding Cream. — ^It may also be put in a 

 can and held for two or three days, if held at a 

 low temperature — 50 deg. — and cream may be 

 added from each succeeding skimming and 

 thoroughly mixed with the cream already in 

 the cream can. The cream can should b^ large 

 enough to hold a churning, then we are quite 

 sure that the cream is all of a uniform ripeness. 

 This is necessary to secure the most exhaustive 

 churning. 



When we mix cream of different degrees of 

 ripeness in the chum there is sure to be a large 

 loss in the buttfermilk. If the churning is done 

 at a low temperature the loss will be less than 

 if done at 60 or 62 deg. This rale will hold good 

 with all kinds of cream and all degrees of 

 ripeness. 



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