. Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom. Butter; Milk. CREAM RIPENING. 189 developed during cream-ripening may be produced by a variety of acid-producing bacteria. He asserts that of the species tried the most common milk-souring organism {Bacterium lac- tarii) gave the most satisfactory results as a culture for ripen- ing cream. Storch, who has perhaps studied this question more than any one else, maintains that the germs producing lactic a
. Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom. Butter; Milk. CREAM RIPENING. 189 developed during cream-ripening may be produced by a variety of acid-producing bacteria. He asserts that of the species tried the most common milk-souring organism {Bacterium lac- tarii) gave the most satisfactory results as a culture for ripen- ing cream. Storch, who has perhaps studied this question more than any one else, maintains that the germs producing lactic acid are essential to good cream-ripening, and that the flavor and aroma products are the results of the joint action of a great many species of lactic-acid-producing germs. Tiemann * finds that an addition of a small amount of hydrochloric acid to the cream does not produce the characteristic flavor, and in-. FiG. 124.—The Wizard cream-ripening vat. dicates that the process of fermentation is necessary to get the proper flavors. Dean, of the Ontario Agricultural College, has recently reported that the flavoring substances can be developed in the starter, then added to the cream. The re- sulting butter has as good or a trifle better flavor than that which undergoes a process of fermentation by ripening in the usual way. From the investigations quoted above it will be seen that there is some doubt yet as to the specific origin of the flavor and aroma substances developed during cream-ripening. It is also not known for certain just what those flavoring sub- * Milch-Zeitung, Vol. 13, p. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original McKay, George Lewis; Larsen, Christian, 1874- , joint author. New York, J. Wiley & sons; [etc. , etc. ]
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