"70 CREAMEIiV BUTTIiK MAKIXC 



-evident, therefore, that an_\'thing that reduces the viscosity 

 of cream, will facilitate the churninci-. 



As a rule, too, the greater the churnability of cream 

 the smaller the loss of fat in the buttermilk. 



Frothing. Experience shows that rijjenerl cream is 

 less subject to frothing or foaming than unripened. This 

 is probably due to the reduced viscosity of ripened cream 

 and the consequent greater churnability of same. 



Temperature. Sour cream can be churned at higher 

 temperatures than sweet cream with less loss of fat in 

 the buttermilk. This is of great practical importance 

 since it would be difficult, if not impossible, for most 

 creameries to get low enough temperatures for the suc- 

 cessful churning of sweet cream. Indeed, many cream- 

 cries fail to get a low enough churning temperature for 

 ripened cream. 



Keeping Quality. It has been found that butter with 

 the best keeping quality is obtained from well ripened 

 cream. It is true, however, that butter made from cream 

 that has been ripened a little too far will posesss very 

 poor keeping quality. An acidity of .5% should be placed 

 ■as the limit when good keeping quality is desired. 



METHODS f)F CREAM UII'EXIXC. 



There are three ways in which cream is ripened at the 

 Jjresent time : 



1. By the unaided development of the lactic fermenta- 

 tion called natural ripening. 



2. By first destroying the bulk of the bacteria in cream 

 by heat and then inoculating same with cultures of 

 lactic acid bacteria. This method is known as pasteurized 

 cream ripening. 



