Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1898-12-05
Hints on Creamery Butter aeakinu.

Every buttermaker should be clean
himself, and keep his factory clean.
Improve the outside appearance OF the
creamery. Paint all the appliances 1
light color. Use something in the paint
that will give a hard, dry finish Do
not spare boiling water and plenty of
salt in cleaning churns or other uten-
sis. Rinse out the inside of the churn,
then scald three times with boiling
water. A tablespoonful of borax in.
the last water is recommended. Do
not cool thechurn with cold water after
cleaning it. but give it plenty of fresi,
air, and there will be no trouble with
mold.
Have a good starter ready at all sea-
sons of the year, as this hastens ripen-.
ing and controls undesirable bacteria.
When the cream is to be ripened and
churned within "a hours, cool to 20 or.
10 degrees, and use a starter equal TO
about two per cent. of the milk separ-
ated, or Is to 20 pounds starter to each
1000 pounds of milk. If the cream is to
be pasteuriZed. do not put in the
starter until after the operation. AS
soon as the cream begins to thicken,
cool quickly to SO degrees before leav-
ing at night. The sweet flavor of but
ter may be injured by oyer-ripening if
the cream is allowed to stand at high
temperature over night. Properly
ripened cream will have a smooth.
glossy. mirror-lke surface. 1t will
pour thick like molasses, and have a
sharp, but pleasant, acid taste.
In warm room prepare the churn
with cold water only. Rinse with hot
water. Strive to have the cream at
the proper churning temperature at
least two hours before churning be-
gins. Churn at 80 to "a in the fall and
winter, and rs to 50 in the summer
months. If the cream contains rs per
cent. or over of butter fat. it can be
churned at a still lower temperature.
The cooler the cream can be churned
with complete removal of the butter
fat, the better the butter will be. Add
butter color before starting. if the
market demands it. Half an ounce TO
1000 pounds is about the correct
amount. 1t should take from 20 to 80
minutes to churn, according to quality
of cream The churn should run from
so to 60 revolutions per minute. When
the granules are about the size OF
wheat grains, the operation is COM
pleted. In washing, use an amount OF
water equal to the volume of cream
churned. This should be at tenn
perature of from "a TO 50 in cold
weather, and from IS to so in summer.
If the room is warm, and the water
not cold enough. let the butter remain
in it from Is to 20 minutes. If the but
ter is to be sailed in the churn. 1t
should be washed in water cold enough
to prevent it's massing when the salt
is being mixed. Wash twice when the
butter is to be held for some time, and
once If it is to be consumed within a
short time. Use plenty of water. Salt.
and keep in a cool place free from bad
odors About three-fourths of one
ounce per pound is required for Ameri-
can markets. and oneInalf to five-
Fights for British markets. Salt the
butter to suit the market. Work the
butter twice. is the best advice for an
inexperienced buttermaker. but an
experienced man can make better but
ter by working it only once. Notified
or uneven butter is caused usually by
the unequal distribution of salt. ASH
u spruce tubs for packing should be
steamed few minutes, then soaked in
brine for about Sc hours. After this.
wash clean and line with parchment
paper and pack in the butter. The
square spruce boxes lined with paraffin
wax and parchment paper are the
aeatest and most popular packages. II
IL inches square and 21s inches deep.
they will hold 81 pounds of butter
Ontario Dairy School.
Threa nbaras at least are known