The Globe-republican., 1900-07-12

The Rfpenfnx OF Cream.
II. w. Conn in Bulletin Fl. Con-
necticut Experiment Station: During
the last ten years very great change
has taken place in the attitude OF the
butter maker toward the processes OF
cream ripening- In earlier years only
the exceptionally expert butter maker
gave the matter much attention.; today
1t is everywhere recognized as one or
the most important factors in the
process of obtaining good butter This
change has been brought about largely
as the result of meteorological invesu-
cations by experiment stations in this
country and in Europe.
The three purposes OF cream r1pen-
ing are as follows:
First: Ripening is believed to in
crease the yield of butter, for it has
been found by numerous experiments
that the return in the form of butter
is larger from cream properly ripened
than from unripened or improperly
ripened cream This is at all events
true for gravity cream, though less
significant in the case of separator
cream. In q large dairy business this
is OF course highly important, for
saving of even a fraction of per cent
means much to a large creamery in the
course of year.
Second: 1t is thought that butter
made from properly r1pened cream has
better keeping properties than that
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 ripening is the pro-
duction in the butter of a desirable
favor and aroma. 1t 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
| the result of the ripening. 1t has been
| proved beyond question, also, that the
| character of the flavor and aroma is
| dependent upon the character OF the
| cream ripening- If the ripening is not
| satisfactory, the flavor and aroma Of
| the butter are sure to be inferior
The Importance of this factor in
| butter making for our creameries is
| very great indeed, more so 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
| er is dependent upon this process OF
| cream ripening. Butter without flavor
| OF with bad flavor brings price in
| the market which hardly pays for tho
making, While a product with a good
| favor and aroma will sell for at least
| three or four cents a pound more. and
| the exceptionally fine favored product
of special creameries brings a fancy
| price two three times that OF pc or
butter. The flavor will add at least
two or three cents, and sometimes one
third or even one-half, to the price
which could be obtained for poorly
| favored butter for butter without
| favor. In ordinary dairying, then
the success or failure of creamery
| business will be in a large measure de-
| pendent upon this factor A creamery
| which fails to ripen it's cream properly
fails to get a desirable flavor in its
| butter. 1t inevitably obtains a low
price for its product, and may hardly
meet expenses, while a neighboring
creamery, that is more successful in
its cream ripening. obtains gooo
| favored product, and consequently
price for its butter which makes the
| business a financial success This mat
ter is of more significance today than
| in earlier years, because our butter
making is coming to be concentrated
| in large creameries.