The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-07-08
FARM AND
GARDEN n
INTERESTS
Concerning Butter Making.

New England Farmer.
When cream is separated from milk the
fat globules come TO the surface by gravity
or are thrown off by the centrifugal process.
When cream is churned. two of them will
stick together. then three. then four. and
then one dozen. until finally those little
globules. only about one-hfth of a thou
sandth of an inch in diameter gradually
stick together and become large enough TO
see. They are very small yet, not large
enough to make butter from without waste.
So we keep on churning until more united.
and when those get large enough so that
We can readily draw off the buttermilk.
when they are about the size of Number s
shot, the work has been carried far enough.
will lock up a certain amount of milk
serum, and that will have to be separated
again in order to free them from the butter
milk. To stop the work when they are just
the right size depends upon the skill Of the
you know how TO do it. We do our work on
this way: We churn at such a temperature
that We can form these ~granules in from
forty to sixty minutes. L cannot tell you
what the temperature is. From Holstein
milk, Ayrshire milk and the milk from
many individual cows. the butter comes
quicker than from Guernsey or Jersey milk,
and other milk in which the butter fat Is
hard. The fat in the milk of the Holstein
and some other breeds is soft, while in that
OF our butter breeds it is hard. Different
foods have an effect on the fat. Cotton seed
a soft fat. The rule is to expert
ment and find out at what %tempera-
the butter come right and come
within from forty TO sixty minutes. Hav-
ing determined that, you have the right
too thick. / would not have the cream CON
tain more than 20 per cent OF fat, in order
to have 1t in the best condition for securing
granules. If 1t is thicker there is not liquid
enough for the fat globules to float about
and have room to form and finish. Thirty
nve per cent. cream is too rich. The little
globuleS are so close together that in agi-
tating the churn they are liable TO attach
themselves and become large and OF differ
ent sizes. We want bath enough for them
to float about in. 1t is perfectly safe to
use the cream from the gravity cans, as il
not make the cream from the separator too
rich, or ii will be too dense for finishing the
globuleS in best form.
AT Is per cent. it is rather thin, but this
does not interfere with securing good gran
ulation. AT 80 per cent. we can get good
granules but 1t requires more care. If we
find that sixty degrees is the right temper
ature we use that. If it is Holstein milk
we may have TO churn at ifty-hve degrees
or a little above fifty, especially if the cows
are fed on corn meal and silage. If we are
using cream from Jersey cows that have
been fed considerable cotton seed meal we
sometimes have TO churn up TO seventy In
order to get the butter to come right.
When the g%ranules begin to appear look
into your churn, and If you are a novice
you will look quite often. AS you continue
TO churn you gradually become accustomed
to the business, and you know about how
much churning to give it each time. Some
times the granules will grow in size very
rapidly. especially If the temperature is a
little high, or the fat a little soft,