The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1896-02-25
CREAM RlpeNlNe,
Professor Atwood Explains to Us Pasticu-
larry How Not to DO It.

Professor Atwood Explains to Us Pasticu-
larry How Not TO DO II.
From my experience while travelling
through the country visiting number
If farm diaries and witnessing the diff
Terent modes of handling milk, cream
and butter l 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
In some diaries visited found
cream that had been taken from the pan
Or creamer in good condition and poured
at each skimming into churn or other
wooden dish that, according TO appear
nnces, 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.
The 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
while the cream at the top Of
the vessel Cor 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 i'm
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 iuto 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 q
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 I'LL
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 l also
regard as erroneous. Although the but
ter produced should contain its proper
ton of sugar in its natural form and
H., at aud FIR ma1l nta
use, yet for that very reason-namely,
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 ohurning, 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 O
space as possible, to describe what
consider to be the proper mode of han
ding and ripening cream-namely,
medium between the two extremes
above described.
The vessel for saving cream in should
be either tin or earthen ware, vel
glazed; should always be kept clean ant
sweet, and should be kept where tn,
surrounding temperature is below Al
degrees if possible, thus not allowing
the ripening to go on until sutficien
quantity of cream has been saved TO
churning. Then place the cream cal
in a temperature of from 60 to 60 de
grees i'll the summer season and from 81
to 20 in winter, stirring often, until tn
cream thickens little and acquires
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 acid to form sufficient.
to lapper or curdle the casein of the mill
in the cream. When it has arrived a
the above condition, which can soon b
ascertained by little care and expe
rience, it is ready for churning. whicl
should be done at as low temperatur
as the butter will form at Sometime
the butter makers cannot convenient.
control the temperature of the cream
while being saved. In such case it /
necessary to thoroughly stir and mi
the cream together three or four time
day until sufficient quantity /
saved, being careful to keep the temper
allure low and not to add any swee
cream within the last 20 hours Of tn
time of churning.
In the winter season, when cows hav
been fed largely ON dry feed lacking il
} sugar, especially if they have bee
milking for number Of months. tn
milk produced is also liable to lack Il
sugar, that important element in bring
ing about the ripening of the cream, 4
which case it is recommended to add
little starter" to the cream fey
hours before churning The starter
made by souring skimmilk to quite a
acid condition, renewing it from tim
to time and keeping it on hand in
I IL