CREAM-RIPENING. 201 
acid. Some undesirable germs also, in a vegetative stage, are 
not destroyed at this temperature. For this reason cream 
should be heated to about 180° F. At this temperature, the 
germs causing tuberculosis are destroyed. It isin order to com- 
bat this disease that the Danish Government compels all cream 
to be pasteurized before it is made into butter, and also all of 
the skim-milk before it is returned to the farmer. The germs 
causing tuberculosis are destroyed at a lower temperature than 
this (180° F.), provided they are exposed to the temperature for 
some time. In creameries the intermittent method of pasteur- 
ization isused. In this method the time of exposure to the heat 
is short, and consequently a higher temperature is necessary. 
By heating milk to such a temperature practically all of the 
germs, desirable and undesirable, are destroyed with the ex- 
ception of those that are present in the spore form. If this 
cream is inoculated with the desirable germs, then theoretically 
and practically, good uniform results should be obtained. 
It was mentioned above that the spore-bearing bacteria were 
not destroyed by the degree of heating to which cream is ex- 
posed. If the cream is allowed to stand any length of time at 
a favorable temperature without a starter in it, these spores 
will develop and cause undesirable results. If pasteurized 
cream is allowed to ripen naturally, a very bitter flavor usually 
develops. In order to overcome this undesirable fermentation, 
it is essential that the starter should be added as soon as possible 
after the cream has been cooled down to the desirable ripening 
temperature. It should be remembered that this starter should 
never be added to the cream while it is still hot, as the lactic- 
acid-producing germs in the starter would then be destroyed. 
Ripening Cream When Churning is Done Once Every Other 
Day.—At certain seasons of the ycar the milk delivered to the 
creamery is not sufficient in quantity to produce enough cream 
so that it is worth while to churn every day. Many makers 
profitably utilize their time by churning only every other day. 
The question then comes, how may the cream be preserved in 
the best possible condition? Some prefer to cool the cream to 
