The Portland daily press., 1893-06-24
CREAM FERMENT.
How Cream Is Prepared For Churning In
Danish Creamery.

How Cream Is Prepared For Churning In
a Danish Creamery.
Professor G. c. Georgeson, the special
government agent to investigate the
dairy interests of Denmark, made good
use of his time. He observed especially
how careful the Denmark creamery men
and dairymen are to sterilize-or ''pas-
teurize," as they call it-all the cream
and much of the milk they use. In the
following extract from his report Mr..
Georgeson describes the use of the fer
ment which is made to ripen cream for
churning.
Danish chemists having the interests
Of their country at heart studied in the
laboratory till they evolved ferment
which would sour the cream evenly
through and so give the butter uniform
ity and flavor, The ferment is regularly
made in the laboratory and kept for sale.
A bottle of it, like yeast, perpstuates
itself certain length of time; then
fresh supply is got again. In the cream
cry this yeast or ferment when wanted
for use is first prepared in quantity of
skimmilk that has been sterilized. Mr..
Georgeson says of the sterilized skim
milk:
1t is cooled to SO degrees f., and the
bottle of ferment is added, and this
temperature should as far as practical
BILE be maintained during the next 20
or "a hours while the ferment is grow
ing, which takes about that time. At
the close of this process another batch
of skimmilk is sterilized as before. It
is next cooled to so degrees F., then
again warmed to SO degrees f., and 10
per cent Of its weight is added to it from
the ferment made the previous day. This
stands again another "a hours at the same
temperature as near as may be, and then
it is ready to be added to the cream, for
which purpose the cream should be at 10
degrees +.
The morning milk is run through the
separator as fast as 1t arrives in the
dairy from the barn, and the evening
milk stands in the vat and is separated
also in the morning.
The cream runs from the separator
into the pasteurizing" or sterilizing APP
paratus, where it is heated to 1877 degrees
f., after which it is at once cooled on the
cooling apparatus to A degrees F. This
heating and cooling is completed by
about half past in the morning, and
from that hour until 10 a. m. it stands in
ice water.
It is then heated again, but this time
only to 70 degrees F., at which tenpera-
ture the prepared cream ferment is
added, and it now stands for about 90
hours, or until 6 a. m. the next morning,
at a temperature of 55, degrees to So de-
grees f. as far as possible, while the fer
ment does it's work, and then it is churn-
ed. The amount of ferment added to the
cream will in O measure depend on the
season, the cows and other conditions.
In the dairy to which this refers it was
found that of this impregnated milk to
5 per cent Of the weight Of the cream
should be added in winter season to have
the proper effect.
And now to perpetuate the ferment
another batch of slzimmilk is prepared,
as before described, to which 10 per cent
of it's weight is added from the lot used
to impregnata the cream. And so it
goes on from day to day. The ferment
is perpetuated in sterilized skimmilk
which is prepared fresh every day, and
what was made yesterday is today used
both to ferment the cream and to start
new lot in fresh skimmilk. On Mr.. OK
holm's dairy farm it is found necessary
to get a fresh lot Of ferment from the
laboratory about once in six weeks.