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.
Patrick, G. E.; Leighton, F. A.; and Heileman, W. H.
"Sweet versus ripened cream butter,"
Bulletin: Vol. 2
, Article 6.
Available at: https://lib.dr.iastate.edu/bulletin/vol2/iss21/6