220 



CREAAr-Kn'i';NiNO and starters 



not produce the characteristic flavor, and indicates that the 

 process of fermentation is necessary to secure the proper flavors. 

 The study, b)' Hammer and Bailey of the Iowa Station, of the 

 causes of flavor and aroma development in cream-ripening is 

 briefly outlined in the section of this chapter on " Starters." 



fl^^nM 



Fio. 74. — Veitical univcr=al ripcncr and paslcuri;^cr, ijcnscn Creamery 

 Machinery Co) 



This is probably the fullest investigation of this subject — in 

 America at least — that has been conducted in recent years. 



Ripening Temperature of Cream. — In regular practice the 

 ripening temperature of cream usual!}' ranges between 60° and 

 75'^ F. The lactic acid organisms and those associated with them 



