Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1881-04-22
Best Butter From Sweet Cream.

Mr.. E. w. Blackstone, of Wisconsin, |
makes this statement and inquiry:
"In the West, with us, the opinion |
prevails that the proper time for churn-
ing is after the cream has become lit
tie acid.S Ii the cream is churned sweet, |
as Professor Arnold advises, will not the
butter be sweet-cream butter? And
is not sweet-cream butter inferior in
keeping qualityP Moreover, the butter
made from sweet cream is usually
quoted at a lower price than that from
sour cream. l have always made sour
cream butter in the creamery under my
management; if there is a better way
am eager to know it."
In respect to both rating and keeping
qualities there is sound testimony in
support of Professor Arnold's opinion.
We read in Fleischmanns excellent
work on milk-the best published in
Germany or anywhere else in the world
that in earlier times, when dairy
products were of smaller account than
now, and the international trade in but
ter was SO unimportant that there was
comparatively little occasion for making
directed almost exclusively to getting
Ulle iulScSo poSSiulo yioiu VI DutltT.
Therefore the milk was allowed to stand
long time for cream to rise. and the
product was more or less sour when
churned; finally il became fixed rule
in practice to churn only sour cream,
because it was supposed to churn more
easily and to give more and better but
ter. But when butter came to be ex-
ported to tropical countries it was found
that this product from sour cream did
not keep so well as was desired; expert
ments were tried with sweet-cream but
ter from cold setting in deep cans, accord
ing to the Swedish system and with such
good success that the exporters them
selves set to work to induce dairymen
to churn the cream sweet. They met
with much opposition, but by showing
how to handle the cream so as to get
nearly If not quite as much butter from
it as from churning sour cream, Offering
| higher prices for sweet-cream butter,
and even establishing dairy schools
where the handling of the milk and
cream should be taught and illustrated.
they finally succeeded in their efforts in
Denmark; and the practice has spread
from that to other parts of the conti-
nent where export butter is made in any
large quantity.
Certainly no more forcible evidence
than this could be desired as to the keep
ing qualities of sweet cream butter.
Further, analyses of sour-cream butter
have shown that it contains more butter
milk, casein and milk,sugar than is
found in sweet-cream butter; the sour
ing of the cream has coagulated the
casein, and it is more difficult to wash
it out than is the case with sweet-crcam
butter. The presence of these substan-
ces, or of others that may be formed in
connection with the souring, may give
peculiar flavor and aroma to the but
ter which the sweet-cream butter does
not possess. But in Normandy and
Bretagne in France, and in parts OF
Holland where the butter is noted for its
fine and delicate flavor, only sweet
cream is churned. Stephens remarks
that he has heard it said that fine butter
cannot be made from sweet cream, but
that he knows from experience that il
can be. "And," he adds, "if such
butter were not superexcellent would
noblemen have it on their tables every
day."-N Y. Tribune.