CREAMERY BUTTER MAKING 75 



the best results. This means that the main portion of the 

 ripening is done at this temperature. The ripening is 

 always finished at temperatures lower than this. 



4. As a rule quick ripening gives better results than 

 slow. The reason for this is evident. Quick ripening 

 means a rapid development of the lactic fermentation and, 

 therefore, a relatively slow development of other fer- 

 mentations. Practical experience shows us that the 

 growth of the undesirable germs is slow in proportion 

 as that of the lactic is rapid. For instance, when we 

 attempt to ripen cream at 55" F., a temperature unfavor- 

 able for the growth of the lactic acid bacteria, a 

 more or less bitter flavor is always the result. This is 

 so because the bitter germs develop better at low tempera- 

 tures than the lactic acid bacteria. 



The main portion of the ripening should be done in 

 about six hours. After this the temperature should be 

 g'radually reduced to a point at which the cream will not 

 overripen before churning. 



5. It is very essential in cream ripening to agitate the 

 cream frequently to insure uniform ripening. When 

 cream remains undisturbed for some time the fat rises 

 in the same way that it does in milk, though in a less 

 marked degree. The result is that the upper layers 

 are richer than the lower and will sour less rapidly, since 

 the action of the lactic acid germs is greater in thin than 

 in rich cream. 



This uneven ripening leads to a poor bodied cream. 

 Instead of being smooth and glossy, it will appear 

 coarse and curdy when poured from a dipper. The im- 

 portance of stirring frequently during ripening should 

 therefore not be underestimated. 



6. The subject of cream cooling is a very important 



