CREAM RIPENING. 



81 



Prof. Spillman, of Washington State, Expt. Sta., 

 in bulletin No. 24 says: "The acidity of cream when 

 ready to churn is usually between .50 per cent and 

 .70 per cent. If the acidity be lower than .50 per 

 cent the butter will lack flavor and there is liable to 

 be a great loss of fat in the buttermilk. If above .70 

 per cent the butter may have undesirable flavors." 



107. Diagrams showing the different degree of 

 acidity to which cream having a high per cent of 

 fat and cream having a low per cent of fat may be 

 ripened. 



20% Fat 



Acidity .64% 

 Serum 80% 



40% Fat 



Acidity .48% 

 Serum 60% 



The above diagrams show to Avhat acidity cream 

 should be ripened and more fully explains the value 

 of the preceding relative acidity table. Suppose both 

 lots of cream were ripened to .50 per cent acidity; 

 the cream containing 40 per cent fat would be ri- 

 pened about right, while the cream containing 20 

 per cent fat would not have sufficient acidity. For 

 the production of the finest and fullest flavored but- 

 ter, cream should test about 25-30 per cent fat after 

 the starter has been added. Butter made from cream 

 testing ■ above 33. per cent fat, very easily develops 

 oily, greasy and slightly flat flavors. 



108. In visiting thousands of creameries in ten of 

 the foremost dairy states in the United States, I 



