The experiments here described are similar to those described in Bulletin No. 18, but differ from them in that the cream is here ripened for a shorter time.
Ia each trial a quantity of thoroughly mixed cream, fresh from the separator, was divided into two parts, one of which was churned within a few hours, while still sweet; the other the next day after ripening (at about 60° F.) for 17 to 21 hours. Salt and color were proportionately the same in all cases
