Daily Kennebec journal., 1904-02-20

larger loss of butter fat in the butter
mix. When layer of cream is seen
on the butter milk that has stood, it l.;
usually due to churning cream too
sweet. or part sweet and part rip.
cream. 90
At least two hours before the cream
is churned it should be cooled to 30 to
80 degrees. If not too ripe it may be
held at this low temperature 70 Z.
twelve hours. This cooling will do
much to make Il firm butter. When i
is difficult to secure the desired flavor.
or when undesirable flavors due to the
kind Of bacteria which predominate arc
troublesome, or when under cleanI,-
conditions in cold weather the cream
does not ripen sufficiently or even
enough. a starter may be used to ad-
vantage.
A starter may be sour skim milk or
butter milk put in the cream to hasten
or control the character of the ripeninr.
Butter milk may be used when the
buttor made was of particularly goot,
quality. especially if churninS evar.'
day or every other day. \ skim mill.
or home made starter is usually more
desirable. y ko.re made starter is
!'A''I 'I'-'.tF! 'i9 loiIOH.s Nt'tt!t separate a
The milk from ono cow. preferably ono
that has not been in milk long CHE fac
tory butter maker must select tho mill.
Of some ratrcn who takes more than
ordinarily good care of his njlis). ri,r
itn through the separator, o: set in Il,
vessel by itself. Fill one or two frui.
lars ;hat have been Thoroughly
cleaEsci ana s-aldcl with this skim
milk: place these in pail or Cthe,.
convenient vessel Of water ut = ,a,r-
pcrature of 90 degrees In cold weather
it may be necessary to warm tho water
uD onre or twice by adding not vltc..
OF otherwise. In from eighteen To
tWon; :-four hours the milk shnutl ho-
come nicely lnprercj!. like Il soft ecfa :
tin, when il i' ready 10 use. II allo,ya I
10 stand until the curd becomes firm il
Wili cause PARTICLES Of cird to apoca,.
in the butter. When ready for use il
should have Il pleasant acid taste. FREQ
from objet tionablc taints ana navors.
In preparing Il sIarte" Of this Kind il
is assumed that luctir acid bacteria
7 have gainci access to the milk in suf-
icicn; numbers that by holding q fa-
Ecfable temperature for their develop
3 nav 49, '''' " Al bttioIiltsIttt' over lnt'
/ less desi"a BE forms, especially those
which thrive 1T low tef1pcra turas Fx-
I pericncr shows this to he true.
! 4 skin milk starter cannot be de-
pended on always. II is wise to pre-
pare two jars and use the best one OF
| if rot right. neither should be used
! Several fms arc putting on tho
market pure cultures of bacteria know!
as commercial starters. which have
been found to give satisfactory results
in the creamery whore large quantities
OF butter are made. and even a slightly
increased price for tre butter will n:oro
than pay for the time ana labor 20
CURED for preparing starters. Under
ordinary conditions about 10 to u Der
cent Of starter is sutIic lent i. o.. ono
quart of. starter 10 two and Il hall
gallons Of cream. if tie cream gets ,ipr
too quickly, use less starter if too Slow
ly. little more nest time. Rules ana
suggestions for ripening cream are but
heips Conditions vary so from day to
dayand month to n.onth that oniy TIL
person who uses Judgment and clos.
| observation can be sure of the best
! quality of butter from day To day Ii
IS uniformity Of quality ana product
| that holds the trade and commands the
higher price.