CHAPTER VI. 

 Cream Ripening. 



91. The process of cream ripening should receive 

 most careful consideration, as much depends upon 

 its being properly performed. The commercial value 

 of butter can be materially reduced by the improper 

 ripening of the cream from which it is made. 



92. The amount of acidity necessary in cream at 

 the time of churning depends more upon the condi- 

 tion of the cream at the beginning of the ripening 

 process, than upon any other one factor. The de- 

 gree and quality of acidity at churning time deter- 

 mines to a great extent the flavor, body and grain 

 of the butter when manufactured. The amount of 

 starter to add to any cream depends upon the rich- 

 ness of the cream and the methods employed in 

 handling it. The higher the acidity and the longer 

 the cream has been held sour after a certain per cent 

 of acidity has been developed, the sooner will the 

 butter made from it lose its fine flavor. 



93. Ever since the introduction of butter making, 

 even in its most primitive stage, the majority of 

 practical ereamerymen and dairy scientists have 

 held the opinion that properly ripened cream pro- 

 duces butter of better keeping quality than does un- 

 ripened cream. It has also been found that soured 

 cream has a greater churnability than sweet cream, 

 due in part to the reduction of viscosity and possibly 

 to other changes of which we are wholly or partly 



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