The Coalville times. [volume] (Coalville, Utah) 1894-1923, 1895-04-05
Flavor Of Ripe Cream.


second, to secure thorough churningi
third, TO improve the keeping quality.
The first reason s. sound. IL Is impos-
sible to get the fine, nutiy flavor ex-
cept from ripened cream. Second
reason Is also sound, aud third reason
is In some doubt Some experiments
seem TO show that sweet cream butter
keeps best, while others indicate that
ripened cream butter keeps best; there
is probably not much difference.
The ripcned cream butter seems to
keep best at temperature OF 20 de.
grecs or less, but when the butter Is
kept at temperature Of IS or so de-
grees, then the sweet cream butter
seems TO keep better.
The cream should be stirred often
while ripening- two reasons. First,
TO keep an even temperature; second,
TO prevent the surface from thicltening.
II the temperature IA not uniform the
warmer parts ripcn faster, and the
result will be an extra loss OF fat In
the butter milk. This loss occurs be-
cause the best temperature for churn-
ing ripe cream Is not best for cream
not ripe, and II cream Is unevenly
ripened Il is impossible to secure tenn
pernture that Is best for all OF Il.
II the cream is allowed TO stand
without stirring. the richer parts rise
TO the surface, and the upper inch or
two becomes thick, being exposed TO
air and moisture, evnporates, and clots
OF cream form. II II takes several
days TO get cream enough to churn, II
should be kept sweet. Sometimes
cream will not ripcn OF itself In time
for next days churning. Then II be-
comes necessary 10 use n starter.
The starter is simply ripened milk OF
some kind. When II Ia added 20 cream
and well stirred In, the ripcning germs
begin TO grow rapidly, and in this way
begins TO rlpcn. The starter most
often used Is butter milk. This will do
II butter OF that churning was OF good
flavor. II the butter was of In flavor,
butter milk should not be used. A
better method Is 10 take skim milk rs
soon as II Is separated, set II In can
In heating vat and raise temperature
TO $50 degrees.
Hold at this for ten or fifteen min.
utes, then cool down and add TO II 10
or 10 per cent OF butter milk; keep In
clean can, well covered, at n tempcra-
ture OF co 10 65 degrees. This Ia used
for next days cream. The amount OF
starter depends upon condition OF
cream, temperature OF cream and
length OF time cream has 10 stand.
Generally from eighteen 10 twenty
hours IL required for cream 10 ripen.
Ripcned cream has very fine, granu.
lar appearance and n slightly acid
taste.
Mr.. Hoffman, understand from
the paper that the most important oh
ject In ripcning cream was 10 obtain
flavor. DO we understand that tho
favor Ia put into the butter by ripen.
ing the cream properly and II 40 why
do we often lack high favored butter
In KansasP
Mr.. 0rner-Both the flavor and pro
cess OF churning depends on ripcnIng
the cream ut the same time. II the
cream was not ripe you would not have
the fine flavor.
Mr.. Hoffman, am aware that you
can spoil the favor, but can you put
flavor In II, that otherwise would not
be in II, by certain process In ripen.
ing2 made butter some years ago,
aud really about the time Mr.. Monrad
began talking about rlpening cream II
seemed very strange TO attempt H. |
believe that most Of the writer's claim
that the flavor n fed into the COW.
Mr. Nissley-Don't you notice the
flavor In butter II you churn ripcned
crcamp
MIR. Hoffman--I can not tell when
the cream Is just rlpcned enough.
can tell the aeidity OF the cream, but
can not tell just Immediately when the
point Is ripened. How can you tell
when II is just rlpened2
MIR. Lewellen-I will tell you that
cream has granular appearance and
slightly acid taste.
Mr.. 0rner-Ripened cream can be
ripened, and, ut the same time, not be
soured. Appearances and Alightly acid
taste show about IS degrees acidity, by
Mann's acid test. See Iowa bulletin 81.
Mr.. Lewellen--If man tries that
to-day, he must try II tomorrow In
order 10 know about itP Can he tell
by looking at II, or must he test each
time?
Mr.. orner-Take your test OF the
cream In the afternoon and you can
find out about how II Is and after do
ing II few days you will know just
about how 10 cool or warm H.
Mr.. Monrad-lf you will allow me
TO go back eighteen years ago when
first learned to make butter, the Danes
ripened their cream but did not know
anything about bacteriology or Mann's
acid test. The very last thing before
going 20 bed was 10 go down and see
how the cream was getting along, stir
II up, smell and taste IL. Look az the
Thermometer. II is pretty cool and
hardly acid enough 10 be ripe for
churning at a. m, then heat II up n
little. While l recommend every cream
cry 10 have an acid test-it is only
guide. II you have a cold and can not
smell or taste, the test is great
help to you. The experienced butter
maker has no use for the acid test
....a..... l..