Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1896-11-19
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NOTIFIES IN BUTTER
some New Ideas as IN r,.,u
hnd event

md Prevention
Mr. Is. I. Quigly Of p~hilada,n,;o
whoin the Creamery Journal intro.
uuces &c its readers as an "old buttor
nlaher'' writes to that aper ohout
Notifies as follows.
inis Is a subject which has been
discussed at great length and MANY
reasons given why butter is mot+,od
l nave given the subject considerabla
'hought and study in the past fifteen
years, and ! think | have discovered .
cause which has been overlooked bv
host writer's on the subject. especially
win butter made from separated
cream. Np@"'eu
back In the old days of gathered
Sleam outer, the cream on the very
hoJteSt days came into the factory
WIN churned butter on the ton of each
can NOW the butter maker had IN
strain h a cream in order to senarate
IL from the particles of butter or no
would have white specks or notifies i'm
his butter. ~
The reason for it was that the but-
Ter on the top OF the ans was churned
py agitatlon at a high temperature.
say from 80 to 100 degrees. and of
course, 1t would come white. as all
butter makers know that a "scalded
churning" chat is butter churned at n
high Hmperature) will lose most of it's
natural color, and all butter makers
Know also that particles of butter al
ready churned in cream will not take
the artificial color at the time of churp-
ing II such particles are allowed to re-
main, hence we have one source of
notifies.
Now, every cheese maker will tell
you that once the cream raises on
MIX 1t is a hard matter to force that
cream back into the milk again. so as
10 work all into the cheese. You will
see a cheese maker quite often while
waiting for the last load of milk to
come in the morning take a dipper or
rake and thoroughly mix the milk in
the vat. He is keeping down the cream
until the vat is set
The dairyman In keeping his nights
milk so as to bring it to the factory in
the morning, must cool il, consequently
the cream will more or less during the
night, and in passing through the sep
arator these globules Of butter fat,
which We're raised through the night,
will separate more readily than the
rest unless the milk is well mixed be-
fore separating. My experience is that
these globules, being held so long in
the bowl, will be delivered by some
separators into the cream vat in gran
ular form or churned state, very small
to be sure, but under a glass can be
seen readily. or even by the naked
eye, as perfectly formed as coming
from the churn.
Now, in running this milk through
the separator these globules Of butter
have been formed at q high tcmpera-
ture which will almost entirely destroy
the natural color, and as we know they
will not take the artificial color; hence,
with all the care possible in working
the butter we have notifies and we
know not whence they came. Now,
for a cure and | am done. My plan Is
to fasten a piece of strainer cloth over
the end of the cream spout and strain
them out. There will not be probably
more than from one-half TO pound
in q whole skimming, yet they VIII
spread over a large territory ana
knock a cent a pound OF a dozen tubS
OF butter, besides causing trouble De-
tween the creamery man and the CON-
mission merchant I think the better
plan is to strain the cream from he
separator instead of into the churn as
they are so small they viii pass
through the sieve. There are ether
causes for notifies bu most makers
know how to deal with them.
How Butter IL Sailed In Denmark
AS soon as the buttermilk Is extract
ed the butter is weighed in order to as
certain the amount of salt requisite 10
mix with the worker. Some q all
the salt at once, others in two parts.
The same proportion of salt is not al