84 MODERN BUTTER MAKING. 



the abnormal fermentations present in it would im- 

 mediately increase and their development could not 

 be checked nor controlled even by the use of a pure 

 culture starter. Therefore it is much more desirable 

 to add as much starter as the richness of the cream 

 will allow and keep the cream cold for three hours 

 or more before churning. 



112. Ripening pasteurized sweet cream. Expe- 

 rience has taught us that the ripening of either pas- 

 teurized sweet hand separator cream or whole milk 

 cream should be handled differently than sour raw 

 cream, whether it is hand separator cream or whole 

 milk cream. Pasteurized sweet hand separator 

 cream should be ripened the same as sweet whole 

 milk cream (Page 78). After cream is pasteurized 

 it should be cooled at once to ripening temperature 

 — between 64° F. and 72° F. according to the season 

 of the year. The starter should then be added and 

 the cream stirred frequently until about .50 per cent 

 to .55 per cent acidity has developed. It should then 

 be cooled at once to a temperature low enough to 

 keep the lactic acid in the cream in perfect condition 

 until churning time. 



113. A new method which has been trifed with good 

 results with reasonablj'^ rich cream is to add a 

 very heavy starter (about 35 per cent or more), cool 

 the cream immediately to 52° F. or lower and hold 

 at .that temperature for eight to fourteen hours be- 

 fore churning. This method of adding a heavy ^tart- 

 er whenever the richness of the cream permits is 

 gaining in favor in some of the best creameries. It 

 not only seems to produce as fine butter as that made 

 by the other system but it lessens the labor incident 

 to cream ripening. 



