INDEX TO CHAPTER VI. 



Par.No. Page. 



91. Tlie process of cream ripening 72 



92. Amount of acidity necessary 72 



93. Scientists believe in cream ripening 72 



94. Fundamental principles Involved 73 



95. Physical condition of cream 73 



96. Results sought for in cream ripening 74 



97. Natural ripening of cream 74 



98. Artificial ripening of cream 74 



99. Evil effects of high acid in cream 75 



100. Ripening temperature of cream 76 



101. Slow against fast ripening of cream 76 



102. Hovr to preserve the quality of lactic acid 77 



103. Acidity In relation to the per cent of fat 77 



104. How high first class sweet cream may be ripened 78 



105. How to find terms used In Table IV 79 



106. Relative acidity in relation to fat test 79 



107. Diagram showing degree of acidity 81 



108. Reports from fifty-six creameries 81 



109. Ripening mixed sweet and sour cream 82 



110. Using large or small starter in cream 82 



111. Ripening hand separator cream 83 



112. Ripening pasteurized sweet cream 84 



113. A new method in cream ripening.... 84 



