Show IIItIIII Utnr of Hip Cream At tho Kansas Dairy meeting Mr Aj W Orner read a paper on Itlpentng I Cream We give a portion of It and a portion of tho discussion as reported I by the National Dairyman Three reasons are given for ripening cream First to get flavor In butter I second to secure thorough churning hush to Improve the keeping quality The first reason is sound It Is Impossible Impos-sible to get the fine nutty flavor except i ex-cept from ripened cream Second i reason Is also sound endn third reason 10 In somo doubt Some experiments item to show that sweet cream butter keeps beAt while other Indicate that ripened cream butter keeps booth there is I probably not much difference The ripened cream butter seems to keel best at n temperature of 32 de Itrer or less but when the butter In I kept at a temperature of 4ScrSO degrees de-grees then the sweet cream butter seem to keep better Tho cream should be stirred often while ripening for two reasons Flat to keep an even temperature second to prevent the surface from thickening If the temperature Is I not uniform tho warmer parts ripen faster and the result will be an extra loss of fat In tho butter milk This loss occurs because be-cause the best temperature for churning churn-ing ripe cream Is I not best for cream not ripe and If cream Is I unevenly ripened Is I Impossible to secure temperature tem-perature that Is best for all of It If tho cream Is I allowed to stand without stirring the richer psrU rise ito i-to the surface and the upper Inch or two becomes thick being exposed to air and moisture evaporate and clots of cream form If It takes several days to get cream enough to churn It I should be kept sweet tiomcltme crenin will not ripen ot Itself In time for next days churning Then It beComes be-comes neccwary to uso a starter The starter Is I simply ripened milk of some kind When It Is I added to cream and well stirred In tho ripening germs I begin to grow rapidly and In this way begins to ripen The starter most often used la butter milk This will do If butter of that churning was of good flavor If the butter was off In flavor buttermilk should not be used A bcttermethod Is to take skim milk as soon as It I Is I separated set It I In a can In n heating vat and raise temperature to liO degree Hold at this for tcn or fifteen minutes min-utes then cool down and add to It 10 or IB per cent of butter milk keep In clean can will covered at a temperature tempera-ture of CO to C3 degrees Thla Is used for next days cream The amount of starter depend upon condition of cream tcmperaluro of cream and length of lime cream has to stand Generally from eighteen to twenty hour Is I required for cream to ripen lllpened cream has a very fine granular granu-lar appearance and a slightly acid taste Mr Hoffman understand from the paper that the most Important object ob-ject In ripening cream wa to obtain flavor Do we understand that the flavor bs I put Into the butter by ripening ripen-ing the cream properly and If so why do we often lack high flavored butter In Kansas Mr Orner Iloth the flavor and process pro-cess of < hurntng depend on ripening the cream at the same time If the cream was not ripe you would not hare the fine flavor Mr Hoffman am aware that you can spoil the flavor but can yon put a flavor hi It that otherwise would not bo In It by a certalu process In ripenIng ripen-Ing I made butter some year ago and really about the time Mr Mod began talking about ripening I cream It 1 seemed very strange to attempt It I bcllovo that most of the writers claim that tho flavor Is I fed Into the coIr co-Ir Nlulcy Dont you notice the flavor In butter If you churn ripened cream Mr Hoffman can not tell when the cream Is I just ripened enough I can tell the acidity of the cream but can not tell just Immediately when the point U I ripened How can you tell when It Is I just ripened Mr Lewellen will tell yon that cream hat a granular appearance and a slightly acid taste I AIr Orner Itlpcned cream can be ripened and at the same time not be soured Appearances aadlIghtlyaeld Ito show about 38 degrees acidity by Mann add test Bee Iowa bulletin 51 Mr Iowellcn If a man tries list today ho must try It tomorrow In order to know about Itt Can he tell by looking at It I or must ho test each time Mr Orner Take your test of the cream In the afternoon and you can Dm out nbout bow It Is I and after doIng do-Ing It a few day you will know just about how to cool or warm IU Mr Monrad If you will allow me to go back eighteen year ago when I lIt learned to make butter the Danes ripened their cream but did not know anything about bacteriology or Mann acid test The very last thing before going lo bed was to go down and see how the cream was getting along stir It up smell and taste It took at the thermometer U Is pretty cool and hardly acid enough to be ripe fur churning at 3 a in then heat It up a little While I recommend every creamery cream-ery to have an add totI Is I only a guide If you have a cold and can not smell or taste the test Is great help to you Tho experienced butler maker has no use for thin acid test everyday and rrlll know by smell taste and tho look of the cream Rut It Is I a great help to beginner to secure se-cure uniform workand It Is Invalut iilo for experimental purposes |