The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1881-11-16
Sweet Cream Butter in Denmark.

The high esteem in which sweet
cream butter is held, especially for its
keeping qualities, by European export
ers of butter has been mentioned in q
former number of the Tribune. In con-
nection Herewith q description of the
method of making this butter. which
find in recent number OF the Mich
Ziefunq, as it is practiced at one of the
largest and most successful factories in
Denmark, may be useful to some ITlb-
usse readers. The special aim at this
factory is the production of the finest
quality of sweet cream butter, and
good, not too. lean, cheese; large
quantity of milk is worked up. $4,000
pounds for instance, in the week ending
June Is. The cream from the finest
skimming, taken off after the milk has
stood nine or ten hours, is used for
sweet cream butter, one pound of such
butter requiring S5.4 pounds of milk;
from the cream of subsequent skimming
q smaH quantity of sour cream butter is
prepared; taking both kinds of butter
together, 31.2 pounds of milk are re-
quired for one pound of butter. Never
less than 0.5 per cent. of fat is left in
the skinned milk, this limit being
strictly fixed in order that the cheese
shall be fair in quality. To cool the
milk as quickly as possible the tanks in
which the milk vessels are to be set are
first nearly filed with broken ice and q
little water; the milk pals, Of oval
form and holding about seventy pounds
each. are then forced down into this
thick ice-pap; in forty-five minutes the
temperature of the milk falls from
eighty-six to sixty-eight degrees, and
in thirty minutes more to fifty-five de-
grees; when skinned the temperature
of the milk is about thirty-six degrees.
The cream is heatedto about fifty-two
degrees preparatory to churning; in
winter it is heated about three degrees
higher; the same is done if the cows
have been fed on old hay. or if there
has been an unusually large proportion
of beans and vetch in their rations. The
churning occupies from twenty-seven to
thirty minutes; no water is added dur
ing the operation, skinned milk being
used to rinse down the sides of the
churn; the butter comes in small pellets,
like pin-heads. and the churning is
stopped at this point; the butter is
gathered in a strainer and kneaded with
the hands; salt is added at the rate of
tbree-eighths of an ounce to the pound,
and after more working with the hands
bHo Dul1CA - AAAadC up INV 1hO PO0hO
rolls and laid in an ice chest, where it
remains an hour and half and cools
down to fifty-two again, when it is final
ly kneaded with the butter worker.
Kneading at first with the hands is pre-
ferred, because, as it is claimed, the
butternilk is more completely worked
out The utmost cleanliness is main
tanned throughout the factory, aud
scrupulously careful attention is re-
quired to the details of the management
of the cream and butter, under the i'm
mediate supervision of the skilled dairy
woman who has the whole in charge.
The product of the factory is in nearly
all cases ranked as first-class by the Co
penhagen exporters whose judgment in
the matter is held in extraordinary re-
spect.-Prof.. g. c. CaIdI0eH, Cornell
UniUersifu, ia ~ y. Tribune.