Sf) CREAMEKY BUT'l'EK MAKING 



the uniced water, which had a temperatui-c of 51' to 52' 

 as it entered the ripener. 



When we compare the quick coohnc,'- with iced water 

 and the slow and inadequate coohng with uniced water, 

 it is easih- seen that the savin;:;- in fuel and wear and 

 tear of ruachiner}- will more than cover the cost of the 

 ice. Alorefner. quick cooling lias a very important ad- 

 vantage in cream ripening. It permits the use of a large 

 amount of starter which is not possible where good cool- 

 ing facilities are not at hand. L'sing iced water makes 

 it possible to have cream with the same degree of acidity 

 365 da_\-s in the vear, and it is believed that the general 

 use of the improved cream ripeners with ice water attach- 

 ments will result in a great improvement in both the 

 quality and uniformity of butter and do away with the 

 dangerous practice of adding ice directl\' to the cream. 



DANGER OF .\DUIxr, ICE TO CRE-\M. 



Adding ice to the cream is a pernicious practice, both 

 because of its tendenc}' to lower the qualit}' of the butter 

 and of the danger of infecting it with disease producing 

 germs. This is so because most of the ice used is more 

 or less contaminated with filth and various kinds of 

 germs. Moreover, a good bodied cream cannot be 

 obtained where it becomes excessively' diluted with ice 

 water. 



liuttcr makers generall\ realize these facts but are often 

 forced into the practice of adding ice to the cream because 

 proi)er cooling facilities are not available. One of the 

 contestants in our Educational Butter Scoring Test 

 writes as follows : "The ice we have been using comes 

 from a mill pond, a very filth\ hole. I did not use it 

 in the cream until juh' when 1 was obliged to in order 



