The Arizona sentinel., 1889-10-26
CREAM AND BUTTER.
Valuable Hints Relating to Churning and
the Setting of Milk.

the Setting of Milk.
Very mistaken notions many people
have about sweet and acid cream.
One is that sour cream makes more
butter, assuming that ripe cream has
added to the butter fats. The truth Is
that the process of ripening has ''cut'
or destroyed very largely the viscous
element of the cream that coats very
little globule or fat, and enables them
to adhere during the process of churn-
ing. This sticky element in the
milk is made up Of sugar, albumen
! and fibrin. of which combined there is
at least five pounds in each one hun
dred pounds of milk. In churning. if
these substances are not Invested of
their peculiar characteristics, the fric-
ton of churning will not overcome
them, and a large per cent of the but
ter globules will yet remain coated
with this mucilaginous substance, and
go to make rich buttermilk.
The buttermilk of sweet cream but
ter contains enough of fat to pay for
churning it over. This brings up the
old, oft-repeated assertion that we
churn to bring the buttermilk, which
is true if we consider for a moment
The butter grains do not mass until
after the fluid has shown distinctly.
The agitation of cream first acts upon
the elements, not fat, causing the fluid
to take on distinct form. The sugar,
albumen, ETC., are collected by this
serum fluid, and the fats are then lett
free to unite. This is why all the but
ter fats may be practically recovered
from sweet cream if the milk is first
set with one-fifth its bulk of water, and
the cream again diluted with one-fifth
its m easure of water at sixty or sixty
two degrees. The water is solvent
of the viscous element of cream, and
adding more water when the churn
starts, again has its influence in reduc-
ing the viscosity of the cream.
There does not seem to be any sys-
TEN of setting milk that can overcome
this undesirable element. The deep,
cold setting rather increases it, as in
the rapid sending up of the cream to
the surface it carries more scum with
it. and what is known as thin cream
results This is found TO have "a
larger per cent. of solid matter than
the milk from which it is derived. "
Hence it is really important, If we
want to secure best results to have
perfect ripening of this class of cream.
The element of Tactic acid is sufficient
to break up the union Of sugar, albu-
men, etc. Souring is carrying the
process too far, and new sources of
ferment are added until color, flavor
and appearance are too often sacri-
feed. Then the delightful aroma of
butter is created by this mild Tactic
acid, and whether the agency of the
air can do any good beyond furnishing
the germs that cause Tactic acid is in
dispute. The oxygen of the air may
or may not help. Even the Tactic acid
flavor of butter is artificial, and if we
carry the ripening stage to the domain
of sourness we have instead another
flavor, soon to be classed as ''off, " and
closely allied 10 another flavor, ram
cidity, which puts it out of the market
entirely.
Some claim that acid cream is neces-
sary to make a butter that has good
keeping qualities. On the other hand,
the new extractor, which removes the
butter almost absolutely pure from the
fresh-drawn milk, it is claimed, makes
an article that is a longer keeper than
the ripe or sour-cream butter. Why
ordinarily made sweet butter $50 soon
goes" is because of the difficulty in
removing the sugar, etc, from it.
These elements are left in the finished
product, and the ripening process goes
on in the butter. In time this ripe
ness consigns it to the grease tub. In
ripe cream butter these angels of de-
struction are more perfectly removed
at the start and the butter keeps
longer, but no plan or system has ever
given any one just claim to per
petual aroma" for his brand of but
ter John Gould, in Pennsylvania
Press.