76 



CRIiAMERV BUTTHR MAKING 



one and will be discussed under the head of cream 

 ripeners. 



CREAM RIPF.XERS. 



During the summer 

 months much Ijutter of 

 inferior qualit)' is made 

 b\' overripening the 

 cream and churning' at 

 too high a temperature. 

 This is due chiefl^• to 

 a lack of proper cool- 

 mg facilities, ^^'ith the 

 open cream vats the 

 control of temperature 

 is a difficult thing. For- 

 tunately these vats are being replaced by the more modern 

 cream ripeners of which the Farrington ar.d the Bo\d are 



Fig. :i4.— Boyd cream ripener. 



Fig. 25.— I'^arringlon cream ripener 



