CHAPTER XVII. 



FARM BUTTERMAKING. 



Cream Ripening. Cream ripening is a process of fer- 

 mentation in whicli 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 practice the time consumed in the 

 ripening of cream varies from twelve to twenty-four 

 hours. 



Since the lactic acid bacteria play such an important 

 part in the production of fine butter, it is obvious that 

 the best results are obtained by ripening the cream with 

 a starter or pure culture of lactic acid bacteria (see 

 page 90). The more starter used in ripening the cream 

 the better the results, provided the ripening is kept under 

 good control. 



The sooner the cream is ripened after it leaves the 

 separator the better the quality of the butter. If cream 

 is to be churned every other day, it is best to ripen the 

 first day's cream at once and then hold it at a low tem- 

 perature until the second day's cream is to be ripened. 



Where attempts are made to hold cream sweet several 

 days before ripening it, the- undesirable bacteria usually 

 get the upper hand of the lactic acid organisms and the 

 result is the production of undesirable flavors. 



Objects of Ripening Cream,; The ripening of cream 

 has for its prime object the development of flavor and 



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