S'l'ARTERS 



As has already been pointed out, rieh cream should not show 

 as high a per cent of acid when ripened as cream with a icnver 

 fat-content. If it should do so it is really a riper cream, that is, 

 the skim-milk portion of it has been ripened to a higher degree 

 of acidity. 



Where cream has soured and been neutralized before pas- 

 teurization, it is advisable not to ripen to as high a degree of 

 acidity as might be de\'elopcd were the cream sweet to begin 



Flc. 70- — Aiiparatu-; fur tlu- T'arrin^'lon acid test. 



with. Especially does this ap])l\- when butter is likeh" to be held 

 any length of tinte. 



Unless market conditions demand it — and it is onlv in axtv 

 exceptional cases that the}' do — it is not advisable to ripen 

 average cream, or cream with a fat-content of about 30 per cent 

 to an acidity of over .50 to .55 per cent. It is safer to err a trifle 

 on the side of underripening rather than to overripen cream. 



st.\kti:rs 



Definition. — By the term starter, in cream-ripening, we 

 understand a medium containing 'a prc[)onderance of desirable 

 germs present in a vigorous condition. 



