Courier Democrat. (Langdon, N.D.) 1891-1920, 1900-07-12
The Kipenfnx Of Cream.


The Ripenfns Of Cream.
H. W. Conn In Bulletin 81, Con-
necticut Experiment Station: During
the last ten years q 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 Of
the most important factors in the
process of obtaining good butter. This
change has been brought shout largely
as the result Of psychological investt-
cations by experiment stations In this
country and in Europe.
The three purposes Of cream rlpen~
ing are as follows:
First: Ripening Is believed to ia
crease the yield of butter, for 1t 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 a large dairy business, this
is of course highly important. Tor
saving of even fraction of per cent
means much to large creamery in the
course Of a year.
Second: 1t Is thought that butter
made from properly ripened cream has
better keeping properties than that.
made frnNo TIM rinnnoS
This factor, however, is one Of no very
great Importance and, moreover, is
perhaps little uncertain.
Third: By Tar the most important,
purpose Of cream ripening is the pro-
duction in the, butter of a desirable
flavor and aroma. It 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 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. II 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 creameriess is'
very great indeed, more so, than is
commonly appreciated by butter maxi
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 max
err is dependent upon this process Of
cream ripening. Butter without flavor
or with bad flavor brings price in
the market which hardly pays for the
making, while a. product with a: good
flavor and aroma will sell for at least
three or four cents pound more, and
the exceptionally fine favored product
Of special creameries brings a, fancy
price two or three times that of poor
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 or for butter without
flavor. In ordinary dairying, then,
the success or failure of a creamery
business will be in large measure de-
pendent upon this factor. A. creamery
which fails to ripen its cream properly
fails to get desirable flavor. in it's
butter. It inevitably obtains, a. low
price for its product, and may hardly
meet expenses, while neighboring
/ creamery, that Is, more successful in
it's cream ripening, obtains, a good
favored product, and consequently a.
price for it's butter which makes, the
business 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.