CREAM-RIPENING. 209 
to be sold. Some markets require higher flavored butter than 
others. Practically all markets, especially in this country, 
demand butter which has a comparatively rich creamy flavor, 
with a nice clean butter aroma. 
It was found by the Iowa Experiment Station, from a large 
number of experiments, that cream containing 30% fat should 
be ripened to 37° Mann’s test, in order to get the very best 
results. It has also been demonstrated, that the acid is developed 
only in the serum portion of the cream. From this it can be 
seen that the more fat there is in the cream, the less serum there 
will be. As the acid develops only in the serum, the less acid 
it will be necessary to develop in rich cream in order to have 
a definite strength of acid in the serum portion. On the other 
hand, the less fat there is in the cream, the more serum there 
will be, and the more acid necessary compared with the whole 
amount of cream, in order to get the same strength of acid 
in the serum part. 
A definite relation of fat to the amount of acidity produced 
ean be obtained by making use of the following formula: 
Subtract the per cent of fat found in the cream from 100, 
and the remainder will be the serum. Divide this by two, and 
the quotient represents the number of degrees of acidity (Mann’s 
test) required. For instance, if we were to ripen a vat of 
cream containing 32% fat, the problem would stand something 
like the following: 
100 —32=68 + 2= 34° acidity, to be developed in that partic- 
ular vat of cream to obtain the best results. 
( 100 —fat in cream 
3 = degrees of acidity required.) 
The above formula will give good results when normal 
cream is being ripened. When the cream gets abnormally thin, 
the result will be a little too high, and when very rich cream 
is ripened, the result will bea little too low. It is usually 
said that it is not advisable to ripen cream any higher than 
to .65% of acidity. 
