306 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



Ripening the Cream. 



With the flash method of pasteurization, the starter may 

 be placed in the ripener, and the cream run directly from the 

 cooler into the ripener. The ripener coil should be run off and on, 

 so as to thoroughly mix the cream and starter, and thus assist 

 in uniform ripening. When pasteurizing in the ripener, the 

 cream should be cooled to 70 degrees F. before the starter is 

 added, and then the cooling continued to the temperature at 

 which the cream is left for ripening. When sour cream is 

 handled, it is not advisable to develop more acid, but when the 

 starter is added the cooling should be continued to churning tem- 

 perature or lower. 



We wish to caution buttermakers against high ripening, as 

 it is a very dangerous practice. High ripening is often the cause' 

 of metallic, fishy or rancid flavors, and high acid butter does 

 not possess the good keeping quality that is so essential from* the 

 consumer's standpoint. Past experiments also indicate beyond 

 a doubt that butter made from low acid cream has better keep- 

 ing quality when placed in cold storage than has butter from a 

 high acid cream. 



Points To Remember. 



Pasteurization must be done right to be of any value. 



The object of pasteurization is to make a more desirable 

 and u'.''iform product of better keeping quality. 



Pasteurization does not make it possible to produce good 

 butter from poor raw material. 



Good results from pasteurization cannot be secured with 

 unfavorable conditions. 



Thin cream reduces the chances of successful pasteuriza- 

 tion. 



Pasteurization will not be successful without the necessary 

 equipment and ample capacity. 



Sufficient steam and power and a liberal supply of cold 

 water are essential factors to be considered. 



A skilled buttermaker is a necessity for successful pasteur- 

 ization. 



