RIPENING AND CHURNING. 95 



if done at 60 or 62 deg. This rule will hold 

 good with all kinds of cream and all diegrees of 

 ripeness. 



Some kind of a vessel about the same depth 

 as the cream can and several inches larger in 

 diameter is needed to put the cream can in and 

 surround it with water, warm or cold, as need- 

 ed to warm or cool the cream. A wooden vat 

 may be used for this purpose. 



Deep cold-setting cream.— The cream from 

 the deep cold-setting will be, or should be, at a 

 low temperature when taken from the milk. 

 This may be put in the cream can or vat and 

 held at a low temperature, as low as 40 deg. if 

 practical, adding the cream from each succeed- 

 ing skimming until a churning is secured, or 

 two to four days, giving the cream a thorough 

 stirring every time fresh cream is added. About 

 eighteen to twenty hours before you wish to 

 churn warm this cream up to 65 deg. and hold 

 it at this temperature until ripened, which will 

 be about eighteen hours. Acidity of cream and 

 an acid test for cream will be talked about in 

 "Part II" of this book. 



Separator cream. — The cream from the sep- 

 arator should be immediately cooled to a low 

 • temperature, the degree depending on when it 

 is to be churned. If to be held two or three 

 days cool it to 40 deg., or as near it as is prac- 

 tical. If ice is used 40 deg. can be reached. 



