Daily Kennebec journal., 1904-02-20
How to Get the Largest Re.
turns from Your Land.
The Ripening Of Cream.

Speaking Sfienerally, the ripening OF
cream is all the treatment it receives;
nom tli. time the milk is drawn until
If is churned, while specifically ANA
commonly it is the particular treat
,,ent given the cream after separation
in nrepare 1t for churning. The gen.
.ril market wants n butter with a
ti,yor that can only be secured by
,iueuinG the cream properly.
Riunulng is the sOuring OF the cream
when cream or milk sours the milk
snoar is changed to Tactic, and, by
Ia,tic acid producing germs TIe
,oetcr:oIogist finds that there are sev-
,,,l forms Of Tactic acid producing
lo,t4ria: also some forms OF bacteria
,,o.i.;cc acid without thckening or
rurlljng; others produce the reverse
Again. come produce gas; while slimp
or r,Dy milk. red, Or sometimes called
,roody. are other products OF bacterial
,,roy.t:l in milk a:!d cream. In general.
rho changes which occur in maiii are
dlc 10 some form Of bacterial life.
I,artrria are minute forms of plant
,r. ta,y grow rapidly at Il temper
.,trrr o: lrG.l 60 10 80 degrees; they
,ot,,,ir,. food and moisture. lii:c hiShc.'
1o,,ns Of plant lie; they are prevented
from erJ..inS by cold; are killed by
,roi,t heat. most Of them by Il temper
.,tutn Of boiling water; they may re-
main Inactive. for Il ioAS tine, then
eloy rapidly when conditions again
t.,ot,c. favorable: ;hey grow %
,nulti1,Iv usually hy division, which
,u,v hanpen c.cry twenty minutes; CT
,..,. REQUIRE srtc:,.l aoar.': il the pro-
WA Of their g.otih they cause some
change in the .ua;.:ia! il which they
M. er,wing. 1t may ~ Il useful or 4
harmful one l"r the d2!rym2n.
The character Of tn oAangc VIII b"
Ilg.!y determine: hy the kind o.
l..ctsria present. whether from tn"
aust Of tne air dusty hay, the flank-'
Of The anilral, til" seams of imp"rfectly
washed utensils from It good home
made starter OF . conmer6.3 .3i st"lt".'
from, n pure culture. The change may
b. RETARDED ny exc ludin% bact ria. by
siop,itlg their growth with cid, oT hy
killing with heat. The change may bc
iW y favorable temperature. The
ranidity Of the change will depend O.,
the numbers Of bacteria present ant
whether the temperature is faVorabi.
To their rapid growth o" not. In tht
farm dairy the ripeninGs Of the cream i
usually brought about by the bacteria
which accidentally gain access to tht
milk and cream. and fortunately 70:
the dairvmcn the Tactic acid germs
usually predominate, especially in tn
clean. well kept dairy.
An understanding of these principals
should materially assist i'll the hand
ling Of dairy products to bring about
desired or prevent undesirable changes
The cream should beskept cold, be-
low so degrees, if possible. until enough
fs- secured for n churning. 1t should
n. then te harmed up Is from 65 degree
to 20 degrees and held until it become:
sonr-and has a pAasant acid taste;
occasionally a littlehigher temperature
may be- pesfed. II the cream wa.
1 sweet it wilfEusualI- require eighteer
10 twe,lty-four. hours to sour it. NJ
cream shocld> b added to that to bt
cfurneds for at least twelve TO eighteen
hours previous. to charming. During
tllis periodit, should be stirred severa
times to- insure uniform ripeness
When. cream of unequal degrees o
ripeneAs issehurned it requires n longei
time to chiirn, and there IS mucl