Ripening refers to the process of fermentation of cream with the help of suitable starter culture. This step can be eliminated if sweet-cream butter is desired. The main object of cream ripening is to produce butter with higher diacetyl content. Ripening improves the keeping quality of salted butter but it reduces the keeping quality of a salted butter. Starter culture consisting of a mixture of both acid producing (Streptococcus lactis, S.cremories) and flavour producing (S.diacetylactis, Leuconostoc citrovorum and/or Leuc. dextranicum) organisms is added. Amount of starter added depends on several factors and usually ranges between 0.5-2.0 percent of the weight of the cream.
Objective of ripening:
The fundamental objects of cream ripening are to produce butter with a pleasing, pronounced flavor and aroma, and to produce this flavor and aroma uniformly from day to day. Ripening also influences somewhat the exhaustiveness of churning and it affects the keeping quality of the butter variously, according to quality of original cream, churning acidity, and whether made into salted or unsalted butter.
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