CREAM RIPENING 33 



slices of curd with sterile knife and examine for 

 flavor, odor, etc. Remove whey and allow samples 

 to remain from eight to twelve hours and examine as 

 before. Also note presence or absence of pin-holes 

 and other defects caused by gas forming or putrefac- 

 tive bacteria. 



EXERCISE X 



Cream Ripening 



After separating and pasteurizing as indicated in 

 Exercises 3 and 7, add starter as prepared in Exercise 

 8, the amount depending on the per cent acid in 

 the cream and the length of time previous to churning. 

 Keep the cream at 70° F. during cold weather and 

 60° F. in warm weather, until an acidity of about 

 .5 per cent has developed. Now cool the cream to 

 45° F. and allow it to remain at that temperature 

 for at least two hours, ^en it is ready to churn. 

 Why leave at this temperature so long? Heat to 

 50° F. for churning in summer and 55° F. for churn- 

 ing in winter. 



Formula for Adding Starter to Sweet Cream, or Cream 



which is to be churned immediately without 



ripening. 



Suppose your standard of acidity for ripened 

 cream is .5 per cent, that of the starter is .9 per cent, 

 and the standard amount of starter is 10 per cent, the 

 acidity of the cream on hand is .4 per cent, and that 

 of the starter is .8 per cent; then 



