80 



MODERN BUTTER MAKING. 



one can lay down a rule for ripening cream which 

 answers all conditions. Every butter maker in his 

 own creamery and locality, must to some extent 

 solve these problems in connection with the handling 

 and ripening of cream for himself. Although this is 

 the case, a standard may be useful in order to enable 

 the butter maker to have better control of the situ- 

 ation. The ripening of cream to a higher or lower 

 per cent of acidity than that proposed in the stand- 

 ard is influenced by the condition, age, acidity of 

 cream before ripening, and the extent of abnormal 

 fermentations present in the cream. 



TABLE IV. 



TaMe of Relative Acidity in Cream in Relation to the Per 



Cent of Butter Fat, From Z0% to 40%. 



Standard Cream Test 25%, Acidity .60%. 



