The Coalville times. [volume] (Coalville, Utah) 1894-1923, 1900-07-20


H. W. Conn In Bulletin a. Goa
necticut Experiment station: During
the last ten years a very great change
has taken place in the attitude OF the
butter maker toward the processes OF
cream riponing. In earlier years only
the exceptionally expert butter maker
gave the matter much attention; today
It Is everywhere recognized as one OF
the most important factors in the
process OF obtaining good butter. This
change has been brought about largely
as the result OF meteorological lnvesu-
cations by experiment stations In this
country and In Europe.
The three purposes OF cream ripen.
Ing are as follows:
First: Rnening Is believed TO In
crease the yield Of butter. for II has
been found by numerous experiments
that the return In the form OF butter
Is larger from cream properly ripened
than from uurlpenod or improperly
rlpened cream. This is at all events
true for gravity cream. though less
significant In the case OF separator
cream. In n large dairy business this
Is OF course highly important. for a
saving OF even a fraction OF a per cent
means much 20 large creamery In tho
course OF year.
Second: II Is thought that butter
made from properly ripened cream has
better keeping properties than that
made from cream Improperly ripened.
This factor. however. is one OF no very
great importance and. moreover. is
perhaps a little uncertain.
Third: by FAR the most important
purpose OF cream ripenlng is the pro-
ductlon In the butter OF a desirable
flavor and aroma. IL has been dem
onstrated over and over that butter
made from unripened cream lacks the
peculiar flavor and aroma which are
Characteristic OF high grade butter
and that these characters appear as
the result OF the ripenlng. II has beea
proved beyond question, also. that the
character OF the flavor and aroma Is
dependent upon the character OF the
cream ripenlng. II the riponing Is m
satisfactory. the favor and aroma
the butter are sure to be Inferior.
The importance OF this factor In
butter making for our creameries Is
very great indeed. more 80 than Is
commonly appreciated by butter max
ers. When We remember that the
/ price Of butter In the market depends
largely upon the flavor. we can easily
appreciate how much the butter maxi
or is dependent upon this process 81
cream riponlng. Butter without favor
or with bad flavor brings price In
the market which hardly pays for tho
making. while a product with a good
flavor and aroma Will sell for at least
three or four cents a pound more, and
the exceptionally lne Favored product
VI special crcamerics brings n fancy
price two or three times that OF pc u
butter. The flavor viii add at least
two or three cents, and sometimes one
third or even one-half to the price
which could be obtaiIed for poorly
favored butter or Tor butter without
flavor. In ordinary dalrying. then
the success or failure OF creamor,
business viii be In a large measure de
pendent upon this factor A creamery
which falls 10 ripen ms cream properly
falls TO get desirable flavor IN ~
butter. II inevitably obtains a low
price for It's product, and may hardly
meet expenses, while neighborlnl
creamery. that Ia more successful n
It's cream rlponlng. obtains a gooS
favored product. and consequently {
price for It's butter which makes IN,
business a financial success. This mat
ter Is OF more significance today thar
In earlier years. because our butte
making Is coming to be concentrate,
In large croameries.