The Globe-republican., 1889-11-06
MANAGEMENT OF CREAM.
Tho Most Particular Of All the epecla
Points In Buttor.Maklng.

The Most Particular Of All the Special
Points In Butter.Making.
The management Of the cream is the
most particular Of all the special points
in butter-making. both Us regards the
quantity and the quality Of the butter.
Sweet cream makes less butter. and
that of less pleasant flavor than
soured cream But if the souring is
carried too far the flavor of the butter
is deteriorated. as the acidity hastens
the production of those volatile acids
which when in excess produce that con-
dition which is known as rancidity. 1t
is to the very moderate quantity OF
these acids in the butter that the pleas
ant nutty flavor and peculiarly agree
able odor OF good butter are due Tho
proper condition Of the cream is called
ripeness. The ripening Of cream con-
sists in the production of a certain
quantity of tactic acid in the milk. of
which the largest part-frOm sixty to
seventy-five per cent-of the cream
consists. The quantity OF acid in the
cream should be no more than is suffi-
cient to give it a mild. pleasant-sour
taste. and this may be produced pre-
cisely by the following methods with
shallow or deep cold setting respective
ly. With the former the milk is set in
shallow pans. at temperature
of sixty to sixty-two degrees. in pure
air. for thirty-six hours, when it is
skinned. the milk being still sweet or
very slightly soured. The cream.
skinned at intervals Of twelve hours.
is kept in covered jar at the same
temperature, and fresh cream is added
to the first s!limmings. the whole is
gently stirred, to mix all together. At
the expiration of thirty-six hours from
the first skimming the cream will be in
the best condition for churning. and
'.ripeness," as it is now termed. and for
making excellent butter. With the
cold water and deep-pail setting the
cream is skinned twenty-fOur hours
after the milk has been set, and is kept
in Il pail set in the tank at the usual
temperature of fOrty-five degrees until
there is enough for the churning. or the
cream of such skimming may be
churned each day. But the cream must
then be ripened before it is churned.
This may be done by exposing the
cream to temperature Of sixty to
sixty-five degrees for twenty-four hours
to produce the requisite acidity or ripe
ness; but this delay may be avoided
and the ripening fastened by
adding sufficient quantity OF
sour milk or buttermilk of the
previous days churning to produce
sOurness. Generally one quart of the
sour milk to twenty quarts of the sweet
cream will be enough for this purpose;
the cream being gently stirred so rs TO
mix the sour milk evenly through it
The precision with which this ripening
is effected is the main point in making
the best quality of butter, and to be
sure about it the thermometer should
be used to regulate the temperature.
and the time should be noted; for tenn
perature and time act together. and one
element being in excess the other needs
to be reduced to reach the desirable
effect If all the operations OF the
dairy are performed with precision. the
cleanliness of every thing used. and the
purity of the air being perfectly Sc
cured. then the temperature and time
may be fixed by rule; if the tempera-
ture is increased the time is decreased.
and vice versa; and thus every time
the same results may be reached
Henry Stewart, in American Agricul-
turist.