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 . ;aid elassificar-tion (jf ^(u-rriH in nnlk, ;-;ee (Impler IV on I.;ul,eri;i., ;uid (li;.|)ler Von Milk. (2) To Incrcfjsc of Cream. (!ream ri|»enin(IS not (!ssenti;i,l in <)vi\f\- Io compleU ihe clnirninK p/oee;,,:^ |,iil,r\\)<\Ux\ cream will churn more (lasily and more eotnplelely (K!ned cre;un, imde/ Iho same condjlions. riiis Js due fo a 192 BUTTER-MAKING. l
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 . ;aid elassificar-tion (jf ^(u-rriH in nnlk, ;-;ee (Impler IV on I.;ul,eri;i., ;uid (li;.|)ler Von Milk. (2) To Incrcfjsc of Cream. (!ream ri|»enin(IS not (!ssenti;i,l in <)vi\f\- Io compleU ihe clnirninK p/oee;,,:^ |,iil,r\\)<\Ux\ cream will churn more (lasily and more eotnplelely (K!ned cre;un, imde/ Iho same condjlions. riiis Js due fo a 192 BUTTER-MAKING. lessening viscosity of the cream. The ripening procerus causesthe cream to become thicker but less viscous. Undoubtedlythe acid developed during the ripening process tends to cutthe membrane supposed to surround the fat-globules. Thereduced viscosity of the cream renders it easier for the globulesto move and unite in the serum when exposed to agitation inthe churn. It is possible to churn ripened cream in a thinnerstate 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 lowtemperature, it is possible to churn so that the buttermilk con-tains only about .1% of fat by the Babcock test; while if sweetcream is being churned under the same conditions, the butter-milk win contain more than this. This is undoubtedly due tothe fact that in sweet cream the viscosity is so great that itprevents the minute fat-globules from uniting when agitatedin the churn, while in sour milk the viscosity has been largelyremoved. Sour cream is thicker than ripe cream, but lessviscous. This facilitates the coalescence of the fat-globuleswhen exposed to agitation. (3) To Increase the Keeping Quality of Butter.—It has beendemonstrated by several investigators that the keeping quahtyof butter d
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