68 MODERN BUTTER MAKING. 



89. Temperature and time in ripening cream. 



The best temperature for ripening cream at the 

 average creamery is 67-69° F. in summer and 68-71° 

 P. in winter. "Where a large per cent of starter is 

 used in cream lower temperatures may be used than 

 when small quantities of starter are added. Due to 

 these and other variations previously mentioned no 

 definite length of time can be given in which to 

 ripen cream. Considering the possible action of lac- 

 tic acid and other fermentations on butter fat dur- 

 ing the ripening period it seems that the shorter 

 the period consumed in ripening cream the better 

 is the quality of the butter. Try to adjust things 

 so as not to ripen cream for a longer period than 

 eight hours nor for a shorter period than three 

 hours. 



90. A few things to remember. Remember that 

 the lactic acid germ is a tiny, delicate plant. 



That heat may very easily destroy its life. 



That cold does it no injury whatever. 



That high acid weakens and finally kills it. 



That a temperature between 65-75° P. is most 

 favorable for the production of a good quality of 

 acid. 



Always use a thermometer when setting the 

 starter. 



Never pasteurise without knowing the time and 

 temperature applied. 



Never use old, acid or unclean milk. 



Never use anything but glassware or enameled 

 ware for handling your Startoline. 



