Show I 1 1 DAIRY RIPENING CREAM ON A FARM many fall fail to grasp principles under I 1 lying qualities of good flavor and desirable aroma byg E REVERT r idaho station thero there is perhaps no other factor in ill farm butter blitter making that causes more trouble than the lack of proper ripening or souring of the cream on many farms the ripening is done with no other purposes in view than that of causing the cream to churn more easily tile the object in ripening cream should be to cause the cream to churn moro more readily and to produce desirable flavor and aroma that cream creane will chum morn more relly readily glnn sour la Is a tact fact well known knowin to any one who has had experience in making butter however when it comes to the production of atgood good flavor and aroma in the butter many fall fail to grasp the principle underlying the production of these good qualities the main reason why buiter fat commands ramanda co a higher price on the market than other fats fata la Is that it has a peculiarly desirable flavor and aroma which cannot be exactly exa atlY reproduced in other fats for this reason it is deil desirable fable and profitable to develop these qualities in butter to the highest possible degree in order to produce desirable flavor it is very essential that the milkana mil milk kand and cream be handled bandied under sanitary conditions dit iono to introduce filth falth into the cream to Is to introduce not only the bad flavors which that falth contains but also germs germa which will tend tand to develop some kind of a bad flavor in the cream the germs or ferments which pro duce a clean sour taste in the cream are the ones that will produce a good flavor in the butter the addition of a small smal amount lamount of clean tasting sour skim milk or butter milk I 1 to io the cream about six ali or eight t hours before churning will introduce desirable germs which will sour the cream and at the same ame time produce desirable flavors in the butter |