Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1895-06-24
CREAM MANAGEMENT.
Believes In Washing Butter - Little -
Possible.

Believes In Washing Butter ~ Little ~
Possible.
a creamery manager must understand
how to put in place, adjust and run sep
arators; also fix and keep them in repair
and running order; also have them skim
cream that is proper thickness ut all
seasons Of the year; to have the ma.
chimes run at proper speed, to skim
at q proper temperature so as to skim
clean, and not to skim at high tenn
perature so as to injure the quality of
the butter.
Next I think it invariably a good rule
to cool the cream down to the proper
temperature directly after Swimming by
running cold water around the cream
watts and stirring frequently, CT cool it
down by the Boyd system, which is
very good. The practical creamery man
has then big field before him to study
In ripening his cream properly at all
seasons of the year to get the bacteria to
work so as to get tho proper acidity in
the cream. Much has been said about
this subject of ripening cream. Some
prefer to use starter, and some prefer
to warm the cream up to high tenn
perature so as to get the bacteria to
work in the cream. / for one believe
in using starter at some seasons Of tho
year, and at other seasons to keep it at
q proper temperature to ripen it and do
not use a starter. And I believe every
practical creamery man ought to have a
good judgment to tell when his cream
is ripened just right and not overripe
to obtain the best possible results. be-
heve that quite number of creamery
managers would have better result in
ripening cream more even if they would
run less milk in their cream and always,
as mentioned before, cool their cream
down directly after skimming.
l am of the opinion that cream con-
tanning percentage Of milk and not
cooled down properly after skimming
will cause tho cream to be little strong
and give the butter strong flavor And
one thing is certain-if creamery man
wants to make gilt edge product no
must above all things have everything
thoroughly clean from his weigh can
down to his butter packer, as we all
know that cream and milk will take
any bad odor arising from anything
dirty or filthy in the creamery. There
fore it is very important to keep every
thing thoroughly clean and tidy and in
good repair i'll the creamery. Remember
that cleanliness is the most essential
thing to good butter making"
Another thing l think of great i'm
portance is to strain the cream we'll in
putting it in the churn, as this not only
prevents hairs and dirt that may have
run through the separator from getting
into the churn, but it also prevents from
getting into the churn all parts of frothy
and dried cream that may have formed
on the surface of the cream by tho ac-
ton of the air during the ripening proc
esS
The next thing is to have the cream
at proper temperature at churning. i
believe the best results can be obtained |
by churning at from Sc degrees to 80 de-
groes, and by being very careful to stop
the ohurn at the proper time, so as to
get the granules at the size of wheat
kernels. i think it practical to wash the
butter as little as possible, especially |
after the buttermilk is drawn off. AID
dress of A. +. VIOLA