Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1889-01-24
TROUBLE IN cHuRNINo.
Why some Butter Made on Small Farm
Is of Poor Quality.

why some Butter M8ue On 5IA0A = ~ AAA0
Is of Poor Quality.
Regarding the skimming OF the milk
and the preparation of the cream be-
fore churning, it may be stated that
nearly all the mistakes are made be-
fore the churning begins This SUBJ
iect is an important one to those who
keep only one or two cows, and is
prompted by the following from lady
in Delaware:
In skimming the cream to put away
for the churning should any milk be
taken with it. and if not what is done
in case there is not sufficient cream at
the end of the week to churn. l find
that the milk / lift with the cream
turns to sour water, and / should sup
pose it would affect the butter. In
case the milk is too cold for the butter
to come what can be done to bring it
up besides keeping in for some time
where it is warm? l mean when it
won't "break" from cold. What can
be done to bring butter Immediately?
1t is almost an impossibility to skim
off the cream without taking away
some of the milk, but the difficulty is
due, as rule, to the keeping of the
cream until enough can be secured for
churning. If large number of
COWS are kept this difficulty is avoid
ed, as it is an easy matter to have
cream of one age, and which has
ripened at the same time. When cream
is gathered and saved until more cream
no 1,to in n,,5or To emf
fcient quantity, the difference in the
age and stage of ripening compared
with that which is gathered later is
something great enough to cause the
butter to be slightly bitter. The sooner
the cream is taken off the milk, and
the sooner it is churned after being
gathered the better 1t is well enough
to develop slight acidity in
the cream. but it should not
be very sour. Experienced dairymen
recommend that the temperature of
the cream be raised to IS deg. as soon
as skinned, stirring it down to 81
deg, and churning at the first stages
of acidity. 1t is best to skim off the
cream as soon as it can be done in
stead of waiting for every portion of it
to rise.
If the milk is too cold for the butter
to come. or the temperature is too
high Gas sometimes happens in sum-
mer), it may be brought to the desired
temperature by the addition of cold or
warm water, as the requirements may
be. until the proper temperature is OBJ
tanned. The use of a thermometer
will greatly assist in the work of
churning. Some prefer to raise the
temperature by placing the churn in
a tub of warm water. Any mode that
will raise the temperature will an
swer. Rectangular churns, which dash
the butter from side to side, are now
largely in use, the buttermilk being
drawn off as soon as the butter assumes
the granular stage. After the butter
milk is off, if preferred, a strong solu-
ton, made by dissolving salt In water,
may be poured into the churn and the
butter washed by again revolving the
churn. This carries off the butter
milk and partially salts the butter.
The improper keeping of the cream,
and allowing it to become sour while
waiting for more, and the failure to
keep the milk and cream in some place
of even temperature, is the cause OF
nearly all poor butter. The quality OF
the cream should be uniform, and no
mixing of different ages can be done
safely. No amount of working the but
ter can compensate for the injury done
before churning, and every portion Of
the work should be done speedily and
not be made dependent on something
ord.