Cañon City record., 1900-07-26
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II. W. Conn in Bulletin II. Con.
uecticut Experiment Station: During
the last tan years . very great change
has taken place N 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
It Is everywhere recognised a. one Of
the most important factors in the
procesS of obtaining good butter. THIS
change has been brought about largely
az the result Of psychological investi-
cations by experiment stations N TINS
country and In Europe.
The three purposes OF cream r1pen-
ing are as follows:
First: Ripening 10 believed to IN
crease the yield Of butter. for 1t haa
been found by numerous experiments
that the return In the form OF butter
10 larger from cream properly rspened
than from unripsned or improperly
ripsned 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
IL OF course highly important for
saving of even fraction OF per cent
means much to large creamery In the
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. 10
nerh na N Iftfla uucerfnln
Third: By far the most important
duction in the butter OF desirable
flavor and aroma II has been dem
onstrated over and ever that butter
made from unripened cream lacks the
peculiar flavor and aroma which are
characteristic Of high grade butter.
and that these characters appear AZ
the result OF the ripening. 1t has been
proved beyond question. also. that the
character OF the fiavor and aroma IL
dependent upon the character of the
cream ripening- II the ripening ID 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 10
very great indeed. more 20 than 10
commonly appreciated by butter maxi
ers- When We remember that the
price OF butter in the market depends
largely upon the navor. we can easily
appreciate how much the butter max
er 70 dependent upon this process VI
cream ripeEins. Butter without Favor
or with bad flavor brings . price In
the market which hardly pays for tho
making. while . product with . good
nasor and aroma will sell for at least
three or four cents pound more. and
the exceptionally fine favored product
Of special creamsries brings . fancy
price two or three umes that Of poor
butter. The navof will add 1t least
two or three cents, and sometimes one
third or even oue-haff. To the price
which could Be- obtained for poorly
favored butter or for butter without
6avor. In ordinary dairying. than.
the success or fixture Of = creamery
bssinsss will b In large measure de-
pendent upon this factor. 4 creamery
which falls to ripeu ~ cream propsriy
fails 10 get desirable Favor IN ifs
butter. II inevitably obtains . Low
price for its product, and may hardly
meet expenses, while = neighboring
creamery. that Il more successfu, In
Its cream ripening. obtains . good
Favored product. and consequently .
price for its butter which makes tho
business q financial succcss. This mat
ter is OF more Significance today than
In earlier years. because our butter
making 10 coming to be concentrated
In large crcameries