The record-union. [volume] (Sacramento, Calif.) 1891-1903, 1892-08-02
SWEET CREAM BUTTER.
Changes Made by Time and In
prOVement.
Effect of Temperature in Churning
Upon Loss of Butter
Fat-Etc.


such good company as Professor l.. b.
Arnold and the elder Noelcker to join the
hosts OF advocates of SOur-cream butter,
because they had thOrugh the creamerieS
got themselves where they could produce
no other kind, just as the fox in the fable
got caught in q trap and lost his tail, and
then went abroad advocating no tail as
the fashion. We were slurred and jeered
at by the now wouldbe leaders in the
SWeet-cream butter reform as an old fOgy,
a moSSback, back number, etc. But
both time and invention have come to
our support, and now the old acid adj
vocates endeavOr to push themselves to
the front as leaders in the new departure.
Among the first prominent indorSerS and
consumers of sweet-cream butter were
President Harrison and his family.
Others have followed in the wake, and
now comes the statement that none but
sweet-cream butter will hereafter be
made in the celebrated herd of Vice
President Morton. The manner in which
this decision was reached is told by Mr..
Morton's butter maker.
For ten days he tried ripened cream,
which was separated from the milk OF
fifty registered Guernsey COWS some of
them fresh and some shippers with a De
Laval belt-power separator. The skim
milk was carefully tested and showed
from 0.05 to COS per cent. of butter fat LETT in
cent. The cream was ripened till slightly
acid and then churned in barrel churn
at temperatures ranging from 54O to 90 F..
When the buttermilk was tested it was
found that the best resul Is were obtained
when the cream was churned at 54o, with
a loss of only 0.G5 per cent, while that
churned at 81 showed a loss of OILS per
cent. of butter fat in the buttermilk, or
an average of 0.09 per cent. for the ten
days. The following ten days he tested
the same COWS on the same feed, making
sweet-cream butter. The cream that was
separated at night was set in the cold
room, where it was kept at temperature
of 40' till morning, when it was mixed
with the cream separated from the morn
ing's milk and then churned immedi-
ately, with results as follows-the cream
being churned the same as ripened cream,
excepting in temperature, which was
from 40o to GO f. When churning at go
the buttermilk showed loss of 0.45 per
cent. butter fat; at $40 a loss of 0.20 per
cent. was sustained: at 400 0.0S was lost,
and at 42O the loss was but 0.05 per cent,
which he thinks is a pretty good record.
The butter was shipped to private Gus
toners, and all that reported on it were
most decidedly in favor of SWeet-cream
butter, as it is much richer, of a more
delicate flavor, and fully as good grain as
the ripened cream. The customers all
u0SlTHu UlOlS SdlI III lIlC SWGGl-cI0d1l Dul-
! ter, so that he now uses one ounce to a
| pound, where he only used one-halt
ounce to the pound Of ripened- cream but
ter. 1t will readily be seen that there is
no small gain in this respect, and there is
certainly gain in time, labor and trouble.
He says he never wants any more cream
standing around, getting it too ripe or not
quite ripe enough. as is quite apt to be
the case with the various changes of the
atmosphere. In conclusion, he adds: 81
would give three reasons why / am in
favor OF sweet-cream butter: First, i'm
provement in quality; second, increase
in quantity; third, decrease in labor,
trouble and time; and / might add as a
| fourth, less liability to loss of butter fats
in the buttermilk, if the cream is churned
at the proper temperature" 1t is evident
| to US that this buttermaker has a level
head. He escapes all uncertainties about
ripening, has only to attend to his tenn
peratures, and turns out more uniform
and better article than those who trust to
| growing g crop of microbes in their
cream before they churn it. We have nc
! faith in any claimed advantages by the
microbe Observation-Disclosures and Farmer
July IA, 1892.
While we would not care to indorse
fully the conclusions reached by the
writer of the above without experiment
W. AOPlONAoNO AZ "S suggestive vi WIG nSSIi
| of more exact knowledge. Who of oui
dairymen has made tests to learn the
effect of temperature in churning upon
loss of butter fat? Who has tested
SKINNED milk or buttermilk to see what
was wasted? Who can do better than
guess whether his dairy brings profit Oh
loss? The tendency among the great
ma ority is to wear out the muscle and
rust out the brain. We sadly need dairy
plant in connection with our expert
mental stations. Such dairy problems
and hundreds Of others should be care
fully tested and results published.