The pioneer press. (Miller, Hand County, S.D.) 1893-190?, 1896-11-19
%z!:&s@;Sa
%s
IN BUTTER.
Some New Idcns as to Their Cause
and Prevention.

Mr.. &. r. Quigly of Philadelphia,
whom the Creamery Journal intro
duces to its readers as an "old butter
maker" writes TO that paper about
Notifies as follows:
This is a subject which has been
discussed at great length and many
reasons given why butter is notified.
l have given the subject considerable
thought and study in the past fifteen
years, and l think / have discovered a
cause 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
it from the particles of butter or he
would have white specks or notifies in
his butter.
The reason for it was that the but
ter on the top Of the cans was churned
by agitation at a high temperature,
say from so to 100 degrees, and of
course, it would come white, as all
butter makers know that a "scaldcd
churning' chat is butter churned at n
high temperature will lose most CT it's
natural color, and all butter makers
know also that particles OF butter al
ready churned in rea will not take
the artificial color at the time of churn-
ing if 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
milk it is a hard matter to force that
cream back into the milk again, SO as
to work all into the cheese. o VIII
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 thec cream
until the vat is set
The dairyman i'm keeping his nights
milk so as to bring it TO the factory in
the morning, must cool 1t, 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 be
seen readily, or eve 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 n 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 n pound
in a whole Swimming, yet they VIII
spread over Il large territory Il
knock a cent Il pound off Il dozen tubs
of butter, besides causing trouble be-
tween the creamery man and the com
mission merchant. l think the better
plan is to strain the. cream from the
separator instead of into the charm 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.