CHAPTER XXXI. 
BUTTERMAKING. 
This chapter will be discussed under three heads: 
Part I. Theory and Methods of Cream Ripening. 
Part II. The Control of the Ripening Process. 
Part III. Cream Acid Tests. 
PART I.—THEORY AND METHODS OF CREAM RIPENING. 
Cream ripening is a process of fermentation in which 
the lactic acid organisms play the chief role. In every-day 
language, cream ripening means the souring of the cream. 
So important is this process that the success or failure of 
the butter maker is largely determined by his ability to 
exercise the proper control over it. In common creamery 
practice the time consumed in the ripening of cream varies 
from six to twenty-four hours and includes all the changes 
which the cream undergoes from the time it leaves the 
separator to the time it enters the churn. 
Object. The ripening of cream has for its prime 
object the development of flavor and aroma in butter, 
two qualities usually expressed by the word flavor. In 
addition to this, cream ripening has several minor pur- 
poses, namely: (1) renders cream more easily churnable; 
(2) obviates difficulties from frothing or foaming in 
churning; (3) permits a higher churning temperature; 
(4) increases the keeping quality of butter. 
Flavor. ‘This, so far as known at the present time, 
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