The Cook County herald. [volume] (Grand Marais, Minn.) 1893-1909, 1897-04-24
NOTIFIES IN BUTTER.

LII - : -.------
!, ,s. NOTIFIES IN BUTTER.
Some New Ideas ms to Their Cause
=i4grk Il r and Prevention. .@ s. .ss5E
ha Mr.. B. e. Qulgly Of Philadelphia
whom the Creamery Journal intro.
duces to its readers as an s'old butter
I. maker writes to that, paper about
>. sMottles' as follows: -. -.
>s This is a subject which has. been
discussed at great length and many
reaso reasons given why butter is notified.
lyhaye given the subject considerable
thought and study in the past fifteen
years, and think have discovered a
cause which has been overlooked by
most writer's on the subject, especially
with butter made from separated
cream. ~ 81 -
.1;"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, agitat ton at a. high temperature,
say from 80 to 100 degrees, and of
course, it would come white, as all
butter, makers know that ''scalded
churning'' (that is butter churned at a
high temperature 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 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 hard matter to force that
cream back into the milk again. SO as
to work all into the cheese. You will
see a cheese maker quite often while
waiting fol, 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 it, 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. Ny Experience is that
these globules, being held so long in
the bowl, will be delivered by some
separators into the cream vat in gram
ular form or churned state, very small
to be sure, but under glass can be
seen readily, or even by the naked
eye, as perfectly formed as coming
from the churn. d., -
a Now, in running this milk through
the separator these glObules of butter
have been formed at a high tempera-
tuFe 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 cure and am done. My plan is
to fasten 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 one pound
in a whole skimming, yet they will
spread over a large territory and
knock a cent a pound Off dozen tubs
of butter, besides causing trouble be-
tween the creamery man and the COM
mission merchant. 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.
How Butter is 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 to
mix with the, worker. Some add all
the salt at once, others in two parts.
The same proportion of salt is not al
ways employed; this depends on buy
ers. But the amount varies from to
Q. per cent Of the weight of the butter,
says the L'Industrie Laitiere. The butt
ter is usually sold to merchants who
buy on commission or 4or themselves
These dealers are SUPPOSED to be &C.
quainted with the needs of: the mar
ket,s and It is customary to comply
with their ideas as regards sailing and
coloring Of the ibutt6F The addition
Of salt should be madexWith the least
possible manipulation IL the butter.
and the latter should be let rest some
time before again working it. In sum
mer it is placed in refrigerators; in
winter it is simply kept in rolls in a
trough, or on a table specially pre-
pared. Thus it is left for two hours ait
least during the cold weather; in warm
weather it is left for eight or ten
hours. or until the GOODNESS of next
morning, before giving the last touches
The object is not merely to cool the
product, but to give greater firmness
and allow the salt to dissolve and per-
meate the entire mass. When butter
has acquired the proper consistency it
is again placed in the worker, and the
last remains Of buttermilk, as also the
brine produced by the melted salt, is
extracted. The length of this work
varies much, according to circum-
stances. However, one must always
be careful not to continue it long
enough to make the product oily. The
work can be repeated twice, or the but
ter at once packed; the main point is
not. to work it until quite firm. but to
continue the work to the point requi-
site not to injure the grain, and at the