CREAM 59 



to have a higher fat content by increasing its viscos- 

 ity. Cream of low fat content is the most frequent 

 form of fraud practiced. 



60. The Ripening of Cream. — Before churning, 

 cream is usually allowed to undergo the process of 

 ripening so as to secure more complete churning of 

 the cream and produce a better quality of butter. 

 The cream is placed in vats and warmed to a tem- 

 perature of 60° to 70° F., so as to allow the develop- 

 ment of the lactic acid ferments. The ripening of 

 the cream is frequently hastened by the addition of 

 a small amount of sour milk especially prepared and 

 known as a " starter." In the ripening of the cream, 

 it should be the aim to allow the lactic acid ferments 

 to develop and to prevent as far as possible other 

 kinds of fermentation from taking place by having 

 the milk as clean and pure as possible before cream- 

 ing, so other ferment bodies cannot gain access to 

 either the milk or the cream, and by the use of a 

 pure culture or starter. When the cream has 

 reached the proper degree of acidity, determined by 

 the lactic acid test (see Sec. 52), it is in condition to 

 churn. In the liandling of cream any change of 

 temperature should be gradual, as sudden heating 

 or cooling may seriously affect the quality of the 

 butter. 



61. The Use of Pure Cultures. — In order to secure 

 the best results, particular care should be given to the 

 preparation and use of the culture. In the ripening 

 of cream, the use of a pure culture is equally as im- 



