The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1898-12-29


In an article in Rancn ard Range. urged
tAs aairymsE 10 organize a union ana ElaE-
die Their products In the leading markets,
sna befoFs The meeting i looked IS tEss.S1
the dealers and daarrs1en would clash 30
attitude Of the GeaIers was shown 10 ae
favorable however On isgfslatins against
the importation OF Eastern butter and the
sale of the same ~ Washington prodnef.
ard a Willingness to extend co-ooeTstson
10 have she same carried through In ad-
sustsr9 this alone zoe mseting has accom-
ps.sbea work 81 great value.
Isriz, awards on butter and cheese exhlt-
sss Will be made tomorrow morning
Cream Ripening.
Prof W j. sl4iiman yesterday made al
address on the subject Of Cream kipsn-
Ing lie said Ia part;
THE treatment Of cream from the spa
rator to the ehurE has reference 70
ssFffst-The body or grain OF the butter.
s.SscoHe-~The cfurnahillty OF the cream.
'sThlr5-'The favor and aroEaa todort OF
the butter,
II, might not be am1ss TO explain the
meaning OF the term grain, az applied To
butter. IL adj the glob1ies OF TAT IN TIE
cream are caused 10 soiidsfy before the
butter Is formed. and ii these scsidified
gi5buies arc stuck together as lightly as
may be, 50 that each stiii retains Its irai-
sIdsailty, we should expect 20 have not
osify a solid butter, or butter OF good body.
bus also butter that would be granular and
not waxy In its texture.
1T liz pretty generally believed that but
Ter In which the grain has thus been de-
Atroyed IL Of lower fayor than butter IN
which The giobuies retain their Individual
ity. and although there are no direct In
yestIgatlons on this point. there IL 50 much
evidence Of a general nature bearing on
tie subject that l think We may grant tie
belief IL . sound ore.
since our markets demand quick,
high flavor, We should not neglect those
things that aid In giving H. We should.
therefore, he careful not To raise the tenn
perature OF the cream quickly. This Is es-
peesaIly true Ysst before ehurnfna. for we
hav. 10 chance then TO allow the globules
that might be melted TO solidify again.
''Is IL well known that the ehurnani,ity
Of cream depends largely on its handling
during ripening. Sour cream churns more
easily than sweet cream. The reason for
this may be THAT the presence of Tactic
acid has some effect on the surface tension
CT fat gtobules Since sour cream ehurns
more readily than sweet cream. IL viii not
DO 10 mix creams OF unequal ripeness just
before churning. The sour cream would
chifru first and the sweet cream would be
left as bssstermiik n II IL necessary To mix
cream OF unequal ripeness, II should be
done at least twelve hours before ehurn-
ing and the mixing should be- thorough 1t
e. important 10 stir cream while 1t IL ripen-
ing FOR a similar reason. IL the temporal
ture Of cream IL not exactly alike through
out. as this Is nearly always the case, the
warmer parts ripen rnnst rapidly. and ssrs-
less the cram is tscea stonaliy stirred Il
does nat ripen uniformly. this leads TO
heavy losses OF Fat in the huttermik. II
cream has been handled exactly as II should
be the ehurn may be stopped when the
butter is In granular form w!thou. loss
81 Eat ir t'Tn huteermiik, but II the cream
II not uniformly riper3d the cFiurn cannot
Ut s.9tt az al. mis- point without consider
nlla loss
since :he rlper the cream the more read
lily Il cherns, IL would follow that We ought
30 have II as ripe we can get H. But
the ripentng PROCESS has an effect on
flavor quite as Important ~ II has or
ehurnahiilfy: and 10 Is the effect on flavor
that really determines the degree of ripe
ness desirable, Hence. this phas, of the
subject will be deferred until We have con
e5aered the subject OF flavor.
.~rhe flavor OF butter seems TO BE- ar
fectasi by number OF things. among them
heine food. condition Ct the cow az 10
health stage Of iac;ation handling OF the
milk with reference 10 gases II may con-
,ortant OF all. the bacteria that gain aecsss
20 the milk. There can be no doubt that
both the oder and the taste of butter are
affected by bacteria in the milk ami
cream.
AS cream comes from the separator II
IL ususally frsore or less covered with
foam--statemsnts OF manufacturers 10 tire
contrary Notwithstanding. This foam must
bu stirred Into the cream. IL Il is not stirred
under II soon dries. and VIII then reap
pear as gscks % white In enc batter But
worst 81 ali, IL WIFI acquire a taste that IS
rattnous 10 the butter. II must be stirred
IN.
Mention has already been made Of tire
fact that stirring "a necessary 70 insure
even rip@nIng. ana Aeuee. thorough ehura-
irrz Another reason for stirring creaw,
especially az the time II begins % etabbor
s. that Il allowed "a form card While the
cream * very still ria curz! becomes
rather hard ard IL afterwari difficult 10
break up: while If The cream Is confirm
ossely ar9tsiei az thts sine, the enrs
breaks up into Enthusiastically small YaFii-
e}es
cream nlsl&t also bc stirred 20 prevent
ia drying "a tire surface and thus form
!mg hard masses that often appear as
speckS 81 the butter