CHAPTER \'II. 



CREAM RIPEXIXG. 



This chapter wih be discussed under three heads : 



Part L Theory and Metliods of Cream Ripening. 

 Part II. The Control of the Ripening Process. 

 Part III. Cream Acid Tests. 



P.\RT I. THEORY AND METHODS OF CREAM RIPEXIXG. 



Cream ripening is a process of fermentation in which 

 the lactic acid organisms play the chief role. In every-day 

 language, cream ripening means the souring of the cream. 

 So important is this process that the success or failure of 

 the butter maker is largely determined by his ability to 

 exercise the proper control over it. In common creamery 

 practice the time consumed in the ripening of cream varies 

 from six to twenty- four hours and includes all the changes 

 which the cream undergoes from the time it leaves the 

 separator to the time it enters the churn. 



Object. The ripening of cream has for its prime 

 object the development of flavor and aroma in butter, 

 two qualities usuall\ expressed b}' the word flavor. In 

 addition to this, cream ripening has several minor pur- 

 poses, namely: ( i ) renders cream more easily churnable ; 

 (2) obviates difficulties from frothing or foaming in 

 churning; (3 1 permits a higher churning temperature: 

 (4) increases the keeping quality of butter. 



Flavor. This, so far as known at the present time, 



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