When cream is properly ripened more butter can be obtained from it, and the flavour will be uniform. The chief point in the marketing of dairy products is to have them of good and uniform quality at all times. Cream for churning is considered ripe when it contains from .5 to •6 per cent, of lactic acid, is of a clean, sharp, acid flavour, and a smooth, silkv consistence.
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Bibliographic details
New Zealand Herald, Volume LI, Issue 15750, 27 October 1914, Page 5
Word Count
69Page 5 Advertisements Column 3 New Zealand Herald, Volume LI, Issue 15750, 27 October 1914, Page 5
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