CREAM-RIPENING. 209 



to be sold. Some markets require higher flavored butter than 

 others. Practically all markets, especially in this country, 

 demand butter which has a comparatively rich creamy flavor, 

 with a nice clean butter aroma. 



It was found at the Iowa Experiment Station, from a large 

 number of experiments, that cream containing 30% fat gave 

 the best results, that is, showed the highest flavor when ripened 

 to 37 degrees, Mann's test. It has also been demonstrated that 

 acid is developed only in the serum portion of the cream. This 

 would bring the cream-ripening process down to a question of 

 proportion, as the fat is practically neutral. By subtracting the 

 30% fat we have 70% serum. This would equal .53 degree 

 of acid to each per cent of serum. Thus, 70% serum multiplied 

 by .53 would give us 37.1 degrees, Mann's test. For instance, 

 if we take 40% fat, we would have 60% serum, and this 

 multipHed by .53 would give us 31.8 degrees to ripen to. With 

 thin cream of 20% we would have 80% serum, which would 

 equal 42.4 degrees to ripen to. 



We would not recommend following the above formula to 

 tJie extreme with thin cream. For 20% cream 42 degrees 

 would be sufficiently high to ripen to, even with exception- 

 ally good cream. When the flavor of the eream is not 

 good it is not desirable to ripen to quite as high a degree of 

 acidity. 



Another formula which has worked very satisfactorily in the 

 Dairy Department at Iowa State College, and which does not 

 give as high a degree of acidity, is as follows: Subtract the 

 per cent of fat found in cream and divide the serum by two^ 

 and the quotient will be the degree to ripen to. For instance, 

 30% cream giving 70% serum would give 35 degrees to 

 ripen to. 



