200 BUTTER-MAKING. 
conditions which are favorable for the introduction of desirable 
germs, and is otherwise in good condition, the best results can 
be obtained by ripening such cream without pasteurizing it. 
It is asserted that when all conditions are ideal,—the starter 
good, and the cream good,—then a higher flavored butter can 
be produced by this method than if the cream were pasteurized ; 
but the keeping quality of the butter is not so good as that 
produced from pasteurized cream. The same objection that 
was made to natural ripening can be made to the artificial 
ripening of raw cream. If the butter-maker at the creamery 
has full control of all the conditions governing the quality of 
butter, and if the milk is received at the creamery in an ideal 
condition, then this method of ripening is commendable. But 
at creameries where milk is at times delivered from one hundred 
or more different patrons, some of the milk is likely to come 
in in an unfavorable condition. The poor milk is likely to 
contaminate all the remainder of the cream, and objectionable 
fermentative products are likely to develop in the cream-vat. 
When this method of ripening is practiced the starter should 
be added to the cream as soon as possible. In fact, this rule 
applies to all methods of cream-ripening where a starter is used. 
It is preferable to add the starter to the cream-vat before the 
skimming is begun. In this way the lactic-acid germs in the 
starter get a chance to work in the cream immediately after 
it is skimmed, and, for this reason, are more likely to suppress 
the undesirable types of ferments present. 
2. The second method, that of pasteurization, is without 
any question the ideal way of manufacturing butter. It has 
been advocated in a theoretical way for several years in this 
country, but only within recent years has this method of 
ripening cream been deemed sufficiently meritorious to warrant 
its adoption. It is, however, rapidly gaining in favor. The 
method consists in heating the cream on a continuous pastuerizer 
from 155° to 190° F. A temperature of about 180° F. is the 
one usually employed. It is said that a temperature of 140° 
to 150° F. destroys practically all the germs producing lactic 
