Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1879-12-27

DeIDft Inc last Is Cuuiitu-
A very common error arises from al
lowing the cream TO become too sour.
The excess of acid decomposes the but
ter-fats into fatty acids and glycerine,
inclining it to become ropy, and stale IN
flavor, and the stale taste to be trans
ferred to the butter. The churning,t too,
is more difficult as the souring increas-
es. Early churning will avoid such
faults. 1t should not be delayed be-
yond the first appearance OF acidity,
and it is better, If the cream or milk has
been well aired, to churn just before
acidity begins. This will secure higher
flavor and better keeping quality to the
butter, and the churning will be quite
as easy Though it is notorious that IN
common practice sour cream churns
easier than sweet, and makes more
desirable butter, yet it is by no means
certain that souring the cream adds
any thing to ease in churning, or is any
benefit to the butter. Recent observa-
tons seem to point TO the corrosion OF
the delicate membranous envelope OF
the butter globale by the free oxygen in
the air as the cause of making the en-
yelope so tender as to be easily rup-
tured. Cream churns easily, not ac-
cording to age or sourness, but accord
ing to the atmospheric exposure 1t has
received, and the temperature at which
it has received it. Facts are also tend
inc TO the inference that the fine aroma
and flavor acquired by giving the cream
some age, are due to similar oXyda-
- al. I'LL, L., in ha
that the effect upon flavor is finest
when the oxydation is pretty rapid, as
it is when the exposure is somewhat ele-
waited, or not below 60 deg.
Well aired sweet cream, twelve hours
old. taken from milk heated from so deg.
to l20 deg. or $50 deg, and then cooled
down to 90 deg. and kept all the time at
60 deg. within the twelve hours, churns
as readily and makes as fine and
better keeping butter, than cream
lightly soured at forty-eight hours old
and taken from milk of the same quality
and kept all the time at GO deg. Such
facts which have often been noted, and
many others of similar character, go
to corroborate the inference that the free
oryqen in the air has been doing the
work we have all along been ascribing
to acidity. The common observation
that sour cream churns easier than
sweet, does not initiate against such a
conclusion, because the sweet cream, in
the common practice, is taken too soon
before the envelopes of the globules
and the hayoring oils of the milk have
been sufficiently affected by atmospheric
action. 1t may be well supposed that
the results would be better, both upon
the churning and the flavor, when the
cream was allowed to stand little too
long than when taken much too soon.
There is a point somewhere between the
extremes at which the best results are
secured, and facts seem to be fixing ii a
little in advance of the appearance of
acidity The presence in milk or cream
of acid as the product of fermentation
is indicative of incipient decay, con-
dition of things not very likely TO con-
tribute to the welfare of such a sensi
tive product as butter.
One of the largest errors in churning
is in doing too much. Not one in a
hundred stops when he has done enough.
To get the best butter and bring it into
the best style for cleansing it of butter
milk, the churning should be steady
rather than violent, and stop when
it has come enough TO rise and
separate distinctly from the buttermilk,
and appear in fine particles or granules,
which, though soft, will be nothing but
pure butter. Then the whole contents
of the churn should be reduced with
cold water, or what is better, cold brine,
to about $50, and churned very moder-
ately till the granules become SO dis
tinct and hard that they can be handled
without sticking together; all the churn-
ing needed will be done. After this, it
may be washed either in the churn or
out, with cold water brine, till the liquid
runs off clear, when it will be ready for
stirring in salt without any working at