The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1895-09-05
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/ A The last meeting q tbt K.tsas dairy
meas Convection A. " Orptr read =
paper or ere.m rpeaias 10 which be ssi
"Kpeulng cream IL the most Important
sud =, tbe zane tine ;te uost diMcut
sttp 10 The at e batter msilag Both
the aavor a The batter sul tbe thorough
pee. 81 ctaruiBg depends upon tie mac
uer 10 vuich tbr cream istirfntd
klperiBg d caused by The bacteria act
iug 10 May Ways. They act upon tee
milt .u.u. producing Tactic aeli, which
/ 10 turu cutdies the osselp. Bsctsra act
I to generate auj form yolsll substances.
which iupafts oder aud favor to butter
aud bultefmlik Just vhsi tuese aavar
and odot a pafilag substances are We do
cot kuos def itey The uau bar Of bse
teris ~ rperel cream Is beyond CON pre-
beusIou, 10 specimens Of cream vAioh has
r.pened fer ts0 OF three days As many a.
l0o.o 900 bac,eris have been ioaud 10 g
single drop, even uuder CONDITIONS not
moot favorable for their grosth.
| In cream the work Of bactrrls il sloa er
than ia milk. because there is only a
small amount OF sngsr, cssciu and al6uren
left. and consequently the germs have less
material 10 live or, aud they cannot live
Oh fat alone,
Three reasons are given for II ,euing the
cream. FIRST, to get flavor IN batter, sec
ond to secure thorough eLuruing, third,
to improve the keeping quality. The
FIRST reason Is sound. 1t is impossible TO
get the Ane nulty flavor except from ripeu
ed cream. Second reason Is also sound,
and third reason il in some doubt Some
experiments seem 10 show that sweet
cream butter keeps the best, while others
indicate that rpened cream butter keeps
best, there is probably not much Difference
The rpeued cream butter seems to keep
best at temperature Of 32' OF less, but
when the butter Is kept at temperature
Of 45e or 50e thea the sweet cream butter
seems to keep better.
The best temperature in which to ripeu
cream depends upon the season, tempera
ture OF room snd conditions Of cream.
High temperature causes more rapid ripen
ing than low temperature, consequently 1t
is is raised or lowered ss rapid or slow
ripening is desired, In the summer, cream
is usually rIpened at lower temperature
than in winter In general 1t may be said
that the best temperature at which to
rpen cream 10 creameries is from 5Ge to
5S~ in summer and coz to 60 10 winter
The cream should be stirred often while
ripening-for two reasons: First TO keep
an even temperature; second, to prevent
the surface from thlckening. II the TEN
perature is not uniform the warmer parts
ripen faster, aud the result will be 90
extra loss OF fat in the bnttermllk. This
loss occurs because the best temperature
for churning ripe cream is not best for
cream not ripe, and If the cream IS M
evenly rpened it Is impossible to secure
temperature that is best for all of 1t.
II the cream is allowed to stand without
stirring, the richer parts will rise to the
surface, and the upper inch or two become
thick, being exposed to air and moisture
eyaporates, and clots Of cream form. II it'll
takes several days TO get cream enough to
churn, il should be kept sweet. Some
cream will not ripen Of itself in time for
next days churnihg. Then it becomes
necessary to use starter. The starter is |
rpened milk Of some kind. When it is
added TO cream and well stirred in, the |
rpening germs begin to grow rapidly, and
IN this way begins to ripen. The starter
most often used is buttermik. This will
do if butter OF that ohurning was Of good
flavor. II the butter was of favor, butter
milk should not be used. better method |
is to take skim milk as soon as it is sepa |
rated, set 1t IN can IN q heating vat and |
raise temperature to 1909.
Hold this for ten or fifteen minutes, then
cool down and add to il 10 or 10 per cent
of buttermilk; keep in clean can well
covered, at a temperature OF COS to 6J'.
This is used for next days cream. The
amount of starter depends upon condition
OF cream, temperature of cream and length |
OF time cream has TO stand. Generally
from Is to 20 hours is required for cream
to ripen. Ripened cream has very fine,
granular appearance and slightly acid
taste