Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1895-11-12
Some Facts About Butler.

not due to any system of feeding but are
caused by imperfect methods in the dairy
room. Milk set in shallow pans in the
open air may be EXPOSED to drying cur
rents so that some of the cream NAV be
too dry and hard and pass through the
churn without being dissolved and conse-
quently escape being churned. 1t appears
in the butter as light colored specks If
change in flavor, due to the presence of
curd in the dried cream.
Cheesy matter spoils much quicker
than fat, indeed it is chiefly owing to the
presence of curd in butter that unfavor-
able changes occur. If cream is stirred
before churning these particles may be
rubbed down and dissolved so as to cause
no trouble. In the deep setting system of
cream raising this difficulty must very
rarely if ever, occur and should there be
any dried cream it would probably tc
dissolved in the large portion of thin milk
in the deep setting cream.
But white specks due to dried cream
are much less common than those due to
another cause. Whenever cream is kept
in hot weather till it sours or curdes SO
as to separate the casein from the. fatty
portions there is liable to be trouble with
white specks; curd being heavier than fat
goes to the bottom of the milk pan or
cream vessel If either are exposed to
high temperature the curd will be
hardened so that it will not dissolve in
water or thin milk.
Heating sour cream in hot water is
most sure to coagulate the sour milk at
the bottom. Heat drives the whey out of
curd and leaves it hard and insoluble
whether in the churn or the cheese vat.
If curd is present in the cream 1t may
be washed from the butter at the end of
the churning If one knows how and will
do as well as one knows. The churning
must be stopped while the butter is in
fine particles. The temperature must also
be as low as practicable and the butter
milk must be thinned with plenty of
milk or cold water
The curd will sink to the bottom of the
churn while the butter will float on top
The thinner the buttermilk and the more
there is of it the more complete will be
the separation. Having let the churn
a fnr hn 70
off part of the buttermilk, tipping the
churn if necessary to cause rapid flow
from the bottom. This will take ont
most of the curd. But do not draw off
enough to let the butter settle on the bot
tom of the churn for il this is allowed the
butter Will adhere to the remaining curd
readily separated.
Pour in more water and draw again, |
repeating the rinsing till the curd is all |
drawn out.
White streaks in sailed butter are
caused by uneven sailing. Salt hcightens
the color of butter, consequently in salt
ing IL tut WOTh Is DUTUlO0S Will
be unsalted. These will make the mass,
after standing while, look notified or
marblcd With sufficient working this
can never occur. One must learn by OK
perience how much to work butter to get |
the salt in evenly.
The only object OF working butter
should be to compact it and distribute the |
salt evenly through the whole. Marblcd |
butter may be made uniform by rcwork-
ing after standing an hour or two for
the salt to dissolve.
l would never let it stand longer, Ger
tainly not IL or more hours as many do, |
says Editor Checver of the New England |
Farmer. Butter is slow to ohangs its !
temporal ure and when cooled to harden
ing it is very difficult to soften it again |
sufficient to Tcwork without injuring its |
quality. The outside is likely to become |
too warm and greasy.