x CONTENTS. 
PAGE 
e. Proper Utilization of Steam Turned into the Pas- 
POUTIZER, j.5 oikaed causa MES BOATS RG ee wae ae 182 
C. The Cost of Pasteurization. ............-. 00sec eee eee 183 
D. Advancement of Pasteurization. ...........-.+2-+++55- 183 
E, Advantages of Pasteurization............ 2.6. .+0-eeee 184 
F. Disadvantages of Pasteurization............+-.+2-+e05 186 
CHAPTER XIV. 
CREAM-RIPENING, ..2:44 6% fee 2 oeeeees BSR EE PRR TE RES Ge se oe e te Se oy 187 
1. Definition... sccaavisae tees es vader ses 404 eORee ieee ee 187 
2. Objects of Cream-ripening. ... 2.2... 0. 187 
A. Production of Flavor and Aroma... .........+-++++-0+- 187 
B. Increases the Churnability of Cream................... 191 
C. Increases the Keeping Quality of Butter............... 192 
3. Ripening Temperature of Cream. ...........- 000s esse eee 194 
4, Amount of Starter to Add to Cream..................-00006- 196 
5. Stirring of Cream during Ripening. ..................-..005- 197 
6. Natural “Ripening: oyun desea eee es ees akmew ee Mane ee 198 
7; Artificial Ripening: vss 5 yes o834's 4 eaies Wales s Pues Samlemesee 199 
8. Ripening Cream when Churning is Done Every Other Day..... 201 
9 Mixing Of Cream cars, 205 ee jets deacnigdel be: cohagoa ca Seger Bisve te eas ewe Sees 202 
A. Quality of Cream......... 00... c eee eee eee sone & 203 
B. Wind of Markets, siswarsanccaaieeg ey es pe eee es pees 204 
C; Amount: of Cream: cs a04 jo iv ee see ee ec sow ss tee vealeks 204 
D. General Creamery Conditions...................00000- 205 
10. Examining and Testing Cream for Acidity during Ripening... . 205 
Marin’ s Best os ic- Ge saa inedog Ned anaiigna PER ee ae TS res oeleets 206 
12. Farrington’s Test)... s.<ccrsec ee easeeas eee Pee some ee Ae ES 208 
13. Amount of Acid to Develop. .............. 0... c cece ee eee 208 
14, Changes in Cream... . 2.0... . 0.0 eee eee er eee c eee c ones 210 
As Dba SICA jcc diay ie cudes Gatti we aeete Ss dun cacao sieaes Sayers Sema 210 
B:;. Biological: «i3 s enaeces dass etaesaceeexdaaesas ve dees « 210 
G, Chemical... 2.0 siendieed gece vie oeeedalad dee enews 211 
CHAPTER XV. 
STARTERS 2.2. 5.50¢ ¢echnss a gies s BSS b WORE sae ESS Sale os BEES Gere haus 216 
D3 DORM it VON ssc! facie as ses s-oestenechd aceouet wie acess biG ones goo apse cll eo Reonea 216 
D5, HIStory .cckc: Gases. o08 Magers comes ga WARM Orheend ane eae S 216 
3. Classification of Starters... 1.0... 0. cece cece cece ee eee e ne eeees 216 
4. Preparation of Natural Starters.............ceecee esse eens 217 
5. Commercial Starters or Pure Cultures... 2.0... 0... sc cece eee 217 
6. Preparation of Commercial Starters.............eece00 eevee 218 
7. Imoculation............0ccceeeeee Siar eevee vealed beheaueneladedavsvan ys 220 
