CREAM RIPENING. 79 



cream may be ripened. This difference in the per 

 cent of acidity is made because when part of a batch 

 of cream has been sour for some time before it is 

 mixed with sweet cream and the whole batch after 

 mixing is ripened to the same per cent of acidity to 

 which sweet cream may be ripened without injury, 

 the partly soured cream after being mixed with the 

 sweet cream will easily show the effects of over 

 ripening. This impairs the keeping quality of the 

 butter and for this reason less acidity in such cream 

 is recommended at the time of churning. 



105. How to find terms used in table No. IV. 

 Per cent of butter fat in cream — By Babcock test. 

 Per cent of serum in cream — 100 lbs. cream minus 

 fat test. Factor .008 in relative acidity table — per 

 cent acidity-^ (100 — per cent fat)=.008 per cent of 

 acidity in one per cent of serum. 



Relative acidity^(100 — per cent fat in cream) X 

 (.008^100)=acidity. 



Problem: Standard. Cream testing 25 per cent 

 butter fat ripened to .60 per cent acidity. 



Formula: Acidity=.008X (100-25-f-lOO)— .60 per 

 cent. 



106. Table of relative acidity in creani in relation 

 to the per cent of butter fat, from 20 per cent to 40 

 per cent. 



The following table will serve to give an idea of 

 the acidity to which cream of different richness 

 may be ripened in order that it may have the same 

 density or strength of acidity. However, cream may 

 be ripened a little higher or lower in acidity than 

 given in the table without materially injuring the 

 flavor or keeping quality of the butter. Therefore, 

 it must be understood that this table will not serve 

 as a hard and fast rule in the ripening of cream. No 



