94 MODERN BUTTER MAKING. 



ing. The object of the table is to show the varia- 

 tions in temperatures and the lowest and highest 

 temperature at which cream can be churned and 

 still have the butter come in the condition which is 

 desired by creamerymen. 



123. Holding cream before churning. It is gen- 

 erally understood among creamerymen that cream- 

 cries have individual characteristics as well as indi- 

 viduals have and that we cannot lay down a hard 

 and fast rule to be applied in every creamery. 

 Cream in each creamery must be handled according 

 to the conditions existing there, as well as according 

 to the ability and individuality of the operator. 

 While the method of holding the cream for three 

 hours after it is separated from milk or is delivered 

 and put into the vat is sufficient for good results at 

 one creamery, the same method may result in a fail- 

 ure at another creamery. In one creamery the 

 method of ripening cream at ordinary temperatures 

 may give excellent results, while the same method in 

 another creamery may give results exactly the re- 

 verse. The degree of acidity in cream must be va- 

 ried in different creameries in order to produce the 

 same results. In one creamery the cream may be 

 ripened to .6-5 per cent acidity and in another it may 

 be ripened to .50 per cent or .55 per cent acidity and 

 both produce about the same results. At one cream- 

 ery the cream may be held over night and churned 

 in the morning with good results, while at another 

 creamery it is necessary to churn the cream in three 

 or four hours after it is put into the vat. At one 

 creamery, cream of a certain test, acidity and age, 



