Page:The story of milk.djvu/98

 Sanitary Cream Ripener showing coil swung up into cleaning position

before it is set to ripen, so the buttermaker will have full control of the fermentation. For, if it is already turned or partly fermented, no skill will avail to bring it back to perfection. But with a first class, pure cream the operator has it in his power to turn out perfect butter. In the big western creameries cream is often collected from farms at a distance of a hundred miles or more and in warm weather such cream is likely to arrive at the central plant in more or less advanced condition. It is therefore difficult for the centralizers to make really first class butter while the "whole-milk creamery" as well as the farmer handling his own milk are in position to control the ripening from the beginning,—starting with pure material and being