Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1897-01-28
SLOW COMING BUTTER.
why the Churning Occasionally Takes So
Long q Time.

/ -
cream, neither will all kinds OF cream
ohurn at the same temperature. In
| dozen different diaries as many differ
emit temperatures may be required to
churn the cream of each in 80 to 40
minutes, when all other conditions are
the same We were compelled to churn
at Al to so degrees early last summer
| to get good, firm body i'll our butter.
| But at the same time churning was done
in many good diaries at 60 to Sc de-
grees, giving equally as good butter and
with as good texture as cars. These are
extreme temperatures for the season, as
the usual churning temperature is about
| So degrees in the summer months. l
safght say the only reason for our
cream S churning at such low tempera-
ture is that we had good number of
COWS added to the herd in the spring,
their cream being much easier to churn
| than any we have ever churned before.
| Our churning temperature is about 80
degrees at time of writing, while some
| are forced to ohurn at 68 to 20 degrees,
SO that no one temperature will suit all
kinds of cream. Our rule and guide to
| find the proper churning temperature
| is to note the time taken to churn. If
| it takes over 40 minutes we churn at a
higher temperature, and if less than 80
minutes we churn at lower tempera-
ture
2. Cunning in a cold room delays
the butter. The churn could be warmed
to overcome the low temperature of the
room. The temperature Of the room
should be as warm as the cream.
8. Filling churn half full and over
is a very bad practice, as the cream
swells while churning, leaving no room
for conclusion. Take a portion of the
cream from the churn when trouble like
this is met
A. The per cent of butter fat or skim
milk in the cream affects the time re-
quired to churn. Cream containing 25
to 30 per cent butter fat will churn at
| low temperature, but cream containing
from 10 to IL per cent can hardly be
churned at so low temperature. There
is no difficulty in churning cream con-
tanning II to 80 per cent butter fat, or
cream that will yield pound of butter
fat from less than AZ pounds if the
temperature is right.
5. The breed of COWS will affect the
time in churning, but the proper tenn
perature will overcome the difficulty.
Cream from Jersey and Guernsey cows
is generally more difficult to churn
than from some of the other breeds
6. The length of time COWS are milk
ing has very much to do with the trou-
warm as the cream, the cream contain
ing no less than Is per cent butter fat,
and not to be churned at any tempera-
ture, then the cause can be traced to
come one or more cows in the herd that
have been milking very long time.
The cream from the suspected COWS
should be used for some other purpose,
or churned by itself. until the cows
causing the trouble are found out.
2. Sometimes the butter comes in
small granules, but will not gather.
This is caused by too large percentage
of SKINNED milk in the cream and
churning at too low temperature or
adding a quantity of very cold water
too soon after the butter breaks. With
churning like this it would be better to
draw off half of the buttermilk through
fine milk strainer TO catch what but
ter may come out. Return this butter
to the churn and continue churning I'M
til the butter is gathered
Adding hot water to cream when
churning is the worst of all practices,
as the color and body of the butter is de-
stroyed. This is the chief cause of the
white, soft, spongy butter SO common
in all our markets.
How to have trouble: /. Run the
dairy without thermometer. g. Have
two or three times as much skim
milk in the cream as there should be.
3. Churn without considering tempera-
lure. f. Fill cold churn half full and
over. s. Pour in an abundance of cold
water at the first appearance of butter.
Then the patience of any good man or
woman will be sorely tried to get the
butter.
How to avoid trouble: /. Skim the
milk carefully, having as little skim
milk in the cream as possible. 2. Make
intelligent use of thermometer in tenn
pering the cream for ripening and churn-
ing. B. See that the cream is at the
proper temperature before pouring into
the churn. 4. Fill the churn only one
third full. 5. Speed the revolving or
barrel churns 20 or 80 revolutions per
minute. 6. When the butter is about
half gathered, add 10 TO % per cent of
water about degrees colder than the
cream, but at lower temperature in
hot weather or when the butter is COM
ing too fast, then continue the churning
until the granules are as large as wheat
IT. 9. Rogers. Ontario Dairy School.