246 MARKET DAIRYVING 
the best results. This means that the main portion of the 
ripening is done at this temperature. The ripening is 
always finished at temperatures lower than this. 
4. Asa rule quick ripening gives better results than 
slow. ‘The reason for this is evident. Quick ripening 
means a rapid development of the lactic fermentation and, 
therefore, a relatively slow development of other fer- 
mentations. Practical experience shows us that the 
growth of the undesirable germs is slow in proportion 
as that of the lactic is rapid. For instance, when we 
attempt to ripen cream at 55° F., a temperature unfavor- 
able for the growth of the lactic acid bacteria, a 
more or less bitter flavor is always the result. This is 
so because the bitter germs develop better at low tempera- 
tures than the lactic acid bacteria. 
The main portion of the ripening should be done in 
about six hours. After this the temperature should be 
gradually reduced to a point at which the cream will not 
overripen before churning. 
5. It is very essential in cream ripening to agitate the 
cream frequently to insure uniform ripening. When 
cream remains undisturbed for some time the fat rises 
in the same way that it does in milk, though in a less 
marked degree. The result is that the upper layers 
are richer than the lower and will sour less rapidly, since 
the action of the lactic acid germs is greater in thin than 
in rich cream. 
This uneven ripening leads to a poor bodied cream. 
Instead of being smooth and glossy, it will appear 
coarse and curdy when poured from a dipper. The im- 
portance of stirring frequently during ripening should 
therefore not be underestimated. 
6. The subject of cream cooling is a very important 
