OVERRIPE CREAM.
' ITS'EFFECT ON BUTTER. . .Professor E. H. . Farrington, _TJ.S.A., .* writing in au 'American paper of " u tt er made from over-ripe .croam> says:~Thc long. standing of the cream causes it to become over-ripe in many cases and tlie. . butter, churned therefrom lift's the characteristic flavour which coiiies from old cream. Tho buttermilk is often rich because tlio cream is churned at a high 1 temperature and lumps of. curd are ,lelt in the. butter giving it a streaked apv pearance; .Such butter does' not keep. - weli 'and in. fact it often has such, a pecu-liar-flavour that,-it can readily be distinguished- from fresli, cream butter. These defects in' butter can be- easily overcome if, .the cream is kept m a cool .place and not .allowed to become overjipe;before .it is churned.
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Dominion, Volume 4, Issue 986, 29 November 1910, Page 8
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131OVERRIPE CREAM. Dominion, Volume 4, Issue 986, 29 November 1910, Page 8
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