Mower County transcript., 1889-10-23
CREAM AND GUTTER.

CREAM AND BUTTER.
Valuable Hints Relating to Ohurnlng and
tho Setting OF MIX.
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
aud fibrin. of which combined there is
at least five pounds in each one hum
dred pounds of milk. In churning. II
these substances are not divested of
their peculiar characteristics, the fric-
ton OF churniag will not overcome
them, and large per cent of the but
ter globules will yet remain coated
with this mucilaginous substance, and
go to make rich buttermilk.
The buttermillz 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 tor q 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-ifth
It's m easure of water at sixty or sixty
two degrees. The water is q 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-
tenn 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 moro scum with
it. and what Is known as thin cream
resulta 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 lactio 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. favor
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
favor of butter is artificial. and II We
carry the r'pening stage to the domain
of sourness We have instead another
favor. soon to be classed as 'off." and
closely allied to another flavor ran
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 longer keeper than
the ripe or sour-cream butter. Why
ordinarily made sweet butter 80 soon
goes" is because of the difficulty in
removing the sugar. etc.. from it.
These elements arc 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 q just claim to per
petual aroma" for his brand OF but
tor. John Gould, in Pennsylvania
Press.
UTILIZING 6Ox:S.