The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1886-09-18
SWEET CREAM.
Does It Make Moro and Better Euttcl
Than tho Sour Article.

Does It Make Moro and Better Euttcr
Than tho Sour Article.
1t seems that we still have some dali
rymen who claim that sweet cream,
when properly ''ripened' will yield as
much butter as sour cream. 1 can
hardly understand how, in warm
weather, cream can be properly
ripened before acidification sets in.
Marked and expensive improvements
in the creameries of this country would
be necessary to carry out this theory.
1t is quite generally admitted that
sweet-cream butter lacks the keeping
qualities. While in experimental work
made a preliminary experiment ON
this point and have not since had an
opportunity to verify it. l took equal
quantities of sweet and sour cream
from the same milk. The cream was
divided into two equal parts while
sweet and one part churned i'm
mediately and the other retained
until it had properly aciditied.
In temperature of churning, thor
loughness in washing, working and
sailing, the work was exactly the same.
Both samples of butter were placed in
a well-made and welliced charcoal re-
'frigerator and examined ut the expira-
ton of about one month. The sweet
cream butter at this time was quite in
iferior to the sour-cream butter. At
the expiration of two months the sweet
cream butter was the best, the sour
cream butter having made more rapid
changes in quality than the sweet-cream
butter. l know of no scientific expert
ments that throw any light on this
subject. If the results here obtained
are scientifically exact, it may be that,
Notwithstanding there is a loss in the
quantity of butter by churning sweet
cream, the longtime keeping qualities
may enable the holder to realize enough
more for his butter to warrant the
practice of churning it sweet in June
or July. We seldom hear of scien-
itifically exact experiments being made
by proprietors of creameries. Like
farmers. they have little time for such
work. There have been, and are no
doubt to-day. times when they would
time given to the investigation of some
questions concerning the care of milk
and cream.
We are positive of the fact that sweet
cream from milk set thirty six hours will
yield three to l24 per cent. less butter
than sour cream from the same milk.
omit now the difficult question con-
cerning the so-called ripening process.
We know also that sweet and sour
cream mixed yield less by about five to
six pounds of butter to every one hun
dred churned than when churned sepa-
rately. 1t seems absolutely necessary
to call the attention OF some men to
these very important ideas, notwith-
standing the wide circulation the agri-
cultural press has given them. The
proprietor ought not to allow sweet and
sour cream, mixed ut six o'clock a M,
to be churncd in one or two hours. It
ought to stand until ono o'clock p. M,
anyway. am not positive that the
mixture will at any time yield the same
per cent that it would had it not been
mixed.
To summarize the exact results l oh
tained in churning: First, sweet and
sour cream mixed and allowed to stand
twenty-four hours in winter yields five
to seven per cent. more butter than
when churned immediately-probably
six to ten hours standing in summer
will have tho same effect In developing
sufficient acidity; second, sour cream
yields eight to twelve per cent. more
butter than sweet cream of the same
quality at the outset. Cor. 81. Paul
Farmer.