The Dupuyer acantha. [volume] (Dupuyer, Mont.) 1894-1904, 1900-10-11

II RbPeRAAk VI OEHA"
III. w. Conn in Bulletin FL, 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 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 about largely
as the result of archaeological iEvesti-
cations by experiment stations in this
country and in Europe.
The three purposes OF cream ripen-
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
rlpened cream. This Is at all events
true for gravity cream, though less
significant in the case of separator
49, q u &c 0dlly bG01AG66 ILLS
is OF course highly important, for a
saving OF even a fraction of a per cent
means much to a large creamery in the
course of a year.
Second: It is thought that butter
made from properly ripened cream has
better keeping properties than that
made from cream Improperly ripened.
This fanfnr hnufouar Sc nnnr0F ~1 ,x1n~,
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
hav and aroma. 1t has been DEM
opstrated over and over that butter
made from u~nripened 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
NHS 1NINOA are SURE ID D6 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 MAX
:, er is dependent upon this process Of
cream ripening. Butter without flavor
or with bad favor brings a price in
the market which hardly pays for the
making, while a product with a good
; hayor 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 or three times tina 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
haVored butter or for butter without
flavor. In ordinary dairying, then.
the success or failure of a
business will be in a large measure de-
pendent upon this factor. A
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 a good
favored product, and consequently a
price for its butter which makes the
business a financial success. This mat
ter Is of more significance today than
zsln earlier years, because our butter
making is coming to be concentrated
in large creameries.