. 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. 192 BUTTER-MAKING. lessening viscosity of the cream. The ripening procerus causes the cream to become thicker but less viscous. Undoubtedly the acid developed during the ripening process tends to cut the membrane supposed to surround the fat-globules. The reduced viscosity of the cream renders it easier for the globules to move and unite in the serum when exposed to agitation in the chur
. 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. 192 BUTTER-MAKING. lessening viscosity of the cream. The ripening procerus causes the cream to become thicker but less viscous. Undoubtedly the acid developed during the ripening process tends to cut the membrane supposed to surround the fat-globules. The reduced viscosity of the cream renders it easier for the globules to move and unite in the serum when exposed to agitation in the churn. It is possible to churn ripened cream in a thinner state and at a lower temperature than unripened cream. Cream which has been ripened to a normal degree of acidity, also allows of a more complete churning than unripened Fig. 126.—The Boyd cream-ripening vat. If cream is properly ripened, and churned at a medium low temperature, it is possible to churn so that the buttermilk con- tains only about .1% of fat by the Babcock test; while if sweet cream is being churned under the same conditions, the butter- milk will contain more than this. This is undoubtedly due to the fact that in sweet cream the viscosity is so great that it prevents the minute fat-globules from uniting when agitated in the churn, while in sour milk the viscosity has been largely removed. Sour cream is thicker than ripe cream, but less viscous. This facilitates the coalescence of the fat-globules when exposed to agitation. (3) To Increase the Keeping Quality of Butter.—It has been demonstrated by several investigators that the keeping quaUty of butter depends chiefly upon the number and kinds of germs present in the butter after its manufacture. In order, there-. 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 Le
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