The Red Cloud chief., 1880-01-15
PARN TOPICS.


PARN TOPICS.
(hurring-
Every step in the production Of fine
I butter requires care and correct ob-er-
walton, intelligent thinking and skillful
hands. 10 notice, understand and per-
form well the various items which are
comprised IN the expression butter
making" Every little act. from feed
ing and watering the COWS TO packing
the butter for market, has it, significance,
and requires Ia be done with skill and n;
the right moment, or the product will
be depressed in merit. Every act.
however, does DO, tell with the same
effect, and things are sometimes insisted
on which are of little or no consequence.
IL may make 4 difference whether the
cream il raised in six or 80 hours. but
IL will require close discrimination Ia
determine whether the preference il In
favor of the longer or the shorter time.
and il in favor of the latter, whether the
difference will pay for the yaluabl. time.
brain labor and money spent in deyising
means to ." hurry IL up Every year
thousands If dollars are expended IN
trying Ia convince the world Of butter
makers what salt is best for seasoning.
But what does il matter when experts,
by examining the butter, can not tell
what salt has been used?
Perhaps no single item tells more eff
~fectually upon the product than the
churDing. | believe more injury has
been done by faulty churning than by
any single act in the process. One
reason for this j. that il l. impossible To
say definitely just what ought Ia be done
in all cases. For example. there can be-
no precise rule laid down as 10 the exact
tenperdture cream should have AZ the
beginning Of the operation, because it j.
better il should vary with the size Of the
undergraduates in the cream. All other
circumstances being the same, cream
from the milk Of the Jersey and other
Channel Island cows, in all II whose
milk the globules are large, will churn
~ well at IS deg, ~ that from the av-
erage native AT 90 deg, or from the
Holstien at 62 deg. But the size Of the
globules varies not only with the breed
but with the individuals Of each breed.
and with the food used by the cows, and
also with the length Of time they have
been in milk. Then again, the temper
AZURE needs 10 vary some with the rela-
tive proportion Of liquid to butter in the
cream. Ii we churn the whole milk, a
certain temperature will he required; If
the cream is mingled with half the milk
then we need another and a lower tenn
perature; if only pure cream Is churncd,
then a still lower degree will be better.
Ii will, therefore, in each particular
case, be tn some extent a matter Of
judgment and experience as 10 the tenn
perature to begin with.
The churn Itself is an item which en-
tiers into successful churning. II should
be adapted To the work in hand. The
poorest churns-,hose which operate by
friction or merely stirring-will churn
cream made up of large globules, es-
pecially if from well fed cows not long
in milk, because such cream churns
very easily. But when the globules are
small and from COWS long in milk, and
particularly if the cows are poorly fed
so that the globules are not well filled,
the friction churn, or stirring machine,
fails. The butter comes with difficulty
and imperfectly, or not at all. What is
Ndnttu IoI SuNH tttdil II SuCtt~Hift
shocks of strong pressure or percussion,
which will operate OF the entire con-
tents of the churn at once and alike,
such as can be obtained in the old dash
churn with a large dasher. or by lifting
the cream and letting il fall with a thud,
Is when dropping from side 10 side in
a rectangular rotating churn with deep
sides in the direction it reyolyes, or by
the blow given by the cream againstthe
end of an oscillating chum n it sud-
denly reverses its motion. The large
and small globules are then all Affected
alike and come ut the same time, which
they would not do in a simple stirrer.
Owing Ia the fact that cream is gener-
ally made up of large and small globules
mixed, stirring machines are commonly
inefficient and Improbable. They
| churn the larger sooner than the smaller
globules, and either leave the latter un-
changed in the buttermilk, or if churned
till all come, the butter which comes
first is worn put and becomes greasy
before the last is churned.
a very common error arises from al
lowing the cream To become too SOU
The excess of acid decomposes the but
t~er-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 too,
is more difficult as the souring i~ncreas-
es. Early churning will avoid such
faults. Ii should not be delayed be-
yond the first appearance of acidity,
and il is better, If the cream or milk has
been well aired, to churn just before
acidity begins. This will cur 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 n more
desirable butter, yet ii is by no means
certain that souring the cream adds
any thing TO ease in churniDg, or is any
benefi. t o the butter. Recent observa-
tons seem to point 20 the corrosion of
the delicate m~embranous envelope of
the butter glob-:l lie by the free oxygen in
the air as the cause of making the en-
velope 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 il has
received. and the temperature at which
it has received it. Facts are also tend
ing to the inference that the fine aroma
and flavor acquired by giving the cream
some age, are due to a similar oxyda-
ton of the light oils in the milk, and
that the effect upon flavor is finest
when the oxydation is pretty rapid, as
il is when the exposure is somewhat ele-