Butter-making on the farm .. by Wiancko Theodore Adolph Ferdinand 1876-

Author:Wiancko, Theodore Adolph Ferdinand, 1876-
Language: eng
Format: epub, pdf
Tags: Butter
Publisher: Victoria, B.C., Printed by W.H. Cullin, printer to the King's most excellent Majesty
Published: 1920-03-25T05:00:00+00:00

Fig. 5. Cream-stirrer.

Department of Agriculture.

RIPENING THE CREAM.

In order to ripen cream properly, the temperature must be made favourable to the development of the lactic-acid bacteria. This temperature is usually somewhat above C0° Fahr. The object of ripening or souring the cream is to produce flavour and aroma in the butter, to get a more exhaustive churning, and to improve the keeping qualities of the butter. These flavouring substances, so far as known, can only be produced by a process of fermentation. The best flavour in butter is obtained when the cream assumes a clean, pleasant, acid taste during the ripening. For this reason it is essential to have acid-producing germs predominate during the ripening process; all other germs should be excluded, or at least retarded, if possible.

Cream ripened at a low temperature (60° to 70° Fahr.) does not sour very rapidly; the germs do not multiply at a very rapid rate. The desired degree of acidity is approached very slowly, and in consequence the fermentation may be checked almost at once when desired. The chance of getting overripe cream is thus reduced to a minimum. If the cream is ripened at a high temperature (75° to 80° Fahr.) there is danger of getting overripe cream, which makes a strong-flavoured butter with poor keeping quality. Extreme and rapid changes of temperature should be avoided as much as possible. A good thermometer (Fig. 7) should be used in every well-regulated dairy. The more uniform the temperature can be kept, if suitable for proper ripening, the better the results.

There are two ways of ripening cream; the flrst is to allow it to sour naturally, as a result of the action of the bacteria which are normally present in the cream. By the second method the cream ripens as a result of the action of certain kinds of bacteria which are added in what we know as a " starter," or pure culture.

A " starter" is milk which has been properly soured, has a pleasant, clean, acid flavour, and is capable of producing a similar flavour in the cream to which it is added. The object of its use is that the bacteria which you know will produce a fine-flavoured butter may take possession of the sweet cream before other and perhaps objectionable germs gain control of it. Buttermilk or sour cream from a previous churning are sometimes used, but their use for the reason that, even though the flavour is good.

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