CHAPTER VI. 



RIPENING AND CHURNING. 



We will now suppose we have the cream 

 separated from the milk by some one of the 

 processes. The cream from the shallow setting 

 when the milk was sour at the time the skim- 

 ming was done may be churned as soon as con- 

 venient after it is taken from the milk, as it 

 has ripened on the milk and is in good con- 

 dition to churn. 



Holding cream. — It may also be put in a 

 can and held two or three days if held at a low 

 temperature — ^40 to 45 deg. — and cream may 

 be added from each succeeding skimmi/ig and 

 thoroughly mixed with the cream ahv/ady in 

 the cream can. The cream can should be large 

 enough to hold a churning; then we are quite 

 sure that the cream is all of a uniform ripe- 

 ness. This is necessary to secure the most ex- 

 haustive churning. 



When we mix cream of different degrees of 

 ripeness in the churn there is sure to be a large 

 loss in the buttermilk. If the churning is done 

 at a low temperature the loss will be loss than 



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