CREAM RIPENING 35 



The following blank form may be used in this 

 exercise : 



CREAM RIPENING REPORT 



Date 190 



Name and capacity of vat used 



Pounds of cream in vat 



Pounds of starter added 



Kind of starter used 



Acidity of starter when used 



Number of culture 



Babcock test of cream after adding starter 



Required acidity 



Was cream pasteurized? 



Time required to ripen 



Temperature to which cream was cooled 



Acid test after cooling 



Manner of cooling 



Remarks: 



(Signed) ■ 



O. K Instructor. 



Viscogen 



When cream has been pasteurized above 150° F. 

 its viscosity is reduced by a loosening of the galactase 

 which holds the fat globules in groups. To restore 



