The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1881-04-28
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 il after the cream has become q lit
tie acid. II the cream is churned sweet.
a. Professor Arnold advises, will not the
butter be 'sweet-cream butter@ And
Is not sweet-cream butter inferior in
keeping qualityP9 Moreover, the butter
made from sweet cream Is usually
quoted at o lower price than that from
sour cream l have always made sour
cream butter in the creamery under my
management; II there is . better way ]
am eager to know it." 49, t-....-r-,..
In respect to both rating and keeping
qualities there Is sound testimony in
support Of Professor Arnold's opinion
We read in Feischmann's 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
any that would keep we'll, attention was
directed almost exclusively to getting
the largest possible yield OF butter.
Therefore the milk was allowed to stand
q long time for cream to rise. and the
product was more or less sour when
churned; finally IL became . fixed rule
In practice to ehurn 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 1t was found
that this product from sour cream did
not keep so well rs was desired; expert
ments were tried with sweet-cream but
ter from cold setting in deep cans, accord
ing to tho 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 II not qnite as much butter from
1t 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 aud 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. ...- b. s.a.-e.{. .ls =
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-cream
butter. The presence OF these subetan-
ces. or Of others that may be formed in
connection with the souring. may give
. peculiar flavor and aroma to che but
ter which the sweet-cream butter does
not possess. But in Normandy and
Brctagne 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 it
can be. "And," no adds, ''if such
butter were not superexcellent would
noblemen have it on their tables every
day."-M' Y. Tribune. .E .rsesrf