The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1894-12-05
CREAM RIPENlNG.
Professor Atwood Explains to Us Particu-
Iarly How Not to DO 1t.

Professor Atwood Explains to Us Particu- |
iarly How Not to do 1t.
From my experience while travelling
through the country visiting n number
of farm diaries and witnessing the dit
ferent modes of handling milk, cream
and butter | am convinced that the
ripening, or souring, of the cream prop.
erly is the least understood of all the
different parts of the process of butter
making In some diaries visited found
cream that had been taken from the pan
or creamer in good condition and poured
at each Swimming into churn or other
wooden dish that, according to appear
ances, had been in use for that and many
other purposes since the early settlement
of the country and doubtless was satu-
rated with the germs of fermentation
and decay from years of accumulation.
Tho cream had not been properly
mixed together at each addition, and
the temperature of the milkroom had
been above 20 degrees; consequently the
ripening process had gone on rapidly
and yet unevenly. In the bottom of the
vessel the casein remaining in the
cream had changed to particles of curd
| from the action of the Tactic acid from
the sugar of the milk under the above
conditions, while the cream at the top of
/ the vessel Tor the last that had been
/ added) had not yet become sufficiently
ripened for the easy and perfect separa-
| ton Of the butter fat from the residue
| by the process of churning.
The above is but one of the many inn
perfect modes of saving and ripening
cream practiced by people that call
| themselves good butter makers, who go
on blindly or carelessly in this or some
similar way, never taking into consid-
Grafton the loss in quantity sustained
by churning overripe with underripe
cream or the loss in quality by either
allowing whole or even a part of
churning (thus effecting the whole to
become so ripe or soured to such an ex.
tent that the sugar of the milk is com
pletely changed to acid, robbing the
butter produced of the sweetness it
should contain and substituting there
for the germs Of fermentation and Ill
innate decay.
/ have also found people who advo-
cate and practice the opposite extreme
of churning the cream sweet or before
any perceptible chemical change has
: taken place in it. This practice ] also
regard as erroneous Although the but
ter produced should contain its proper
ton of sugar in its natural form and
be very nice and sweet for immediate
use, yet for that very reason-nanlely,
that the sugar is still in the butter and
liable to change when exposed to the
atmosphere-its keeping qualities are
not considered as good as butter made
from cream that has become slightly
acid before churning, so that all traces
of acidity MAY be washed and worked
out.
Again, sweet cream will not allow
all the butter fat to separate and form
into granules as readily and perfectly
as cream that has been sufficiently ri
pened or had the adhesive nature Of the
casein changed or neutralized by par
tial formation of acid from the sugar Of
the milk, thus allowing the butter
globules to come directly together and
form into granules more readily by the
process of churning if done at the proper
temperature.
Having pointed out some of the bad
methods practiced, l WISH in as short a
space as possible, to describe what
consider to be the proper mode of ham
ding and ripening cream-namely, a
medium between the two extremes
above described.
The vessel for saving cream in should
ha nitbar fin or aortban xuara wall
glazed; should always be kept clean and
sweet, and should be kept where the
surrounding temperature is below 40
degrees if possible, thus not allowing
the ripening to go on until a sufficient
quantity of cream has been saved for
churning. Then place the cream 'can
in temperature of from 60 to 65 de-
grees in the summer season and from 65
to 20 in winter, stirring often, until the
cream thickens a little and acquires a
pleasant or slightly acid taste, mingled
with the natural sweetness of the cream,
being careful not to allow the tempera-
ture to rise or the aoidto form sufficiently
to lapper or curde the casein of the milk
in the cream. When it has arrived at
r the above condition, which can soon be
; ascertained by little care and expe-
rience, it is ready for churning, which
should be done at as low q temperature
as the butter will form at Sometimes
the butter makers cannot conveniently
control the temperature of the cream
while being saved. In such case it is
D necessary to thoroughly stir and mix
2 the cream together three or four times
a day until sufficient quantity is
saved being careful to keep the temper
, ature low and not to add any sweet
cream within the last 90 hours of the
time of churning.
In the winter season, when cows have
been fed largely on dry feed lacking in
sugar, especially if they have been
milking for number of months the
milk produced is also liable to lack in
sugar, that important element in bring.
ing about the ripening of the cream, in
which case it is recommended to add a
little starter" to the cream few
hours before churning. The starter is
made by souring skimmilk to quite an
acid condition, renewing it from time
to time and keeping it on hand in a
, cool place for the above purpose. -
Montreal Herald.
Dairy and Creamery.
A. NJ. Lagrange says in The. Rural
New Yorker that he considers the Gal
loways as good cattle for milk and but
ter as any Others and he has all their