The Dickinson press., 1896-11-21
IN BUTTER.
sene New Ideas as to Their Cause
and Prevention.

S0ne New Ideas as to Their Cause
and Prevention.
Mr.. Il. +. Quigly of Philadelphia,
whom the Creamery Journal intro
duces to its readers as an "old butter
maker" writes to that paper about
'.Mottles"'a a follows:
: S'This Is a subject which has been
discussed at great length and many
reasons given why butter is mottled.
l have given the subject considerable
thought and study in the past fifteen
years, and l think l have discovered a
aus which has been overlooked by
most writer's on the subject, especially
with butter made from separated
! cream.
Back in the old days Of gathered
cream butter, the cream on the very
hottest days came into the factory
with churned butter on the top of each
can. Now the butter maker had to
strain that cream in order to separate
1t from the particles Of butter or he
would have white specks or notifies in
his butter.
1.-The reason for it was that the but
tSA OA NAC lOp VI INC SALAC was IA hS&A
by agitation at q high temperature,
say from 80 to 100 degrees. and of
course, it would come white, as all
butter makers know that a "scalded
churning" that is butter churned at a
high t~emperature) will lose most of its
natural color, and all butter makers
know also that particles of butter al
ready churned in cream will not take
tho or<ifofo1 oo1nr of tho time of chno.n.
ing II such particles are allowed to re-
mSs!ies hence we nave u source Oh
you that once the ream raises Oh
cream back into the milk again. so as
see a cheese maker quite often while
waiting for the last load of milk to
.Ome in the morning take a dipper or
cake and thoroughly mix the milk in
he vat. He is keeping down the cream
Until the vat is set
The dairyman In keeping his nights
1ilk SO as to bring it to the factory in
he morning, must cool it, consequently
he cream will more or less during the
Yght, and in passing through the sep
4rator these globules Of butter fat,
which were raised through the night,
will separate more readily than the
rest unless the milk is we'll mixed be-
fore separating. My experience is that
these glObules, being held so long in
the bowl, will he delivered by some
separators into the cream vat in gram
ular form or churned state, very small
I he 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 a high tempera-
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 l am done. My plan is
to fastensa 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 II pound
in a whole skimming, yet they will
spread over q large territory and
knock a cent a pound off a dozen tubs
of butter, besides causing trouble be-
tween the creamery man and the COM
mission merchant. I think the better
plan is to strain the cream from the
separator instead of into the churn as
they are SO small they will pass
through the sieve. There are other
causes for notifies bu most makers
know how to deal with them.