The ranch. [volume] (Seattle, Wash.) 1902-1914, 1906-03-01
THE DAIRY
The Churning of Unripened Cream.

Inc u0Tlp6USu CREAM Has dClulJy az
cording to the amount of starter used
and the acidity of the starter. We
have to deal with the practicability of
this method. To be practical, it must
give us as good results, or better than
the old method. We shall try and
show you by the experience of one
we'll qualified butter maker that it is
possible. The process as he uses 1t
is this: The cream is pasteurized and
cooled Immediately to 48 or so degrees
and held long enough before churning
to insure a good body and an exhaus-
tive churning. This usually requires
about one hour. Use 20 per cent or
more of starter. The starter may be
added at any time most convenient
before churning. Our buttermaker
usually puts starter in the vat before
starting to separate. This is simple
enough, you will say. True, but If
process is to be entirely practical, 1t
should be simple. The first question
the enduring buttermaker will ask is:
''Will it churn clean?" The clean
churning of unripened cream depends
on the thickness of the cream and the
churning temperature, the same as 1t
does with ripened cream, but it will
require lower churning temperature.
1t is harder to churn raw sweet
cream than it is to churn pasteurized
sweet cream, as the pasteurizatiOn de-
stroys the viscosity and this facili-
tates clean churning. However, it can
be done, but the buttermaker mention
ed does not consider it practical, for
reasons he gives later on. AS gen.
eral rule, have the cream at such
temperature that it will churn from
one hour to an hour and quarter.
If this is done it is possible to churn
as low as .02 per cent less Of fat in
the buttermilk.
The second question that will be
asked is this: "Is the yield as good?"
In answer to this, the buttermaker
gives the unqualified statement that
it is just as good He also thinks he
can safely say that it is better. In
all HE experiences SO far he has had
slightly better average yield. One of
our best Minnesota buttermakers a
man of years of experience, told him
a short time ago, that he had tried
about 20 Cummings, and that it had
upset all his old theories, as his yield
had been better every time he used
this unripened cream method
Another writes that his yield is bet
ter by this method, and he will ripen
no more cream. He also says that the
quality has been such that the buyer
of his butter has been we'll pleased,
whereas, before there had been much
trouble with quality. This brings us
to the next question that will be ask
ed 'Is the quality good?" If properly
handled, the butter will be better and
more uniform in quality, claims the
man who favorsunripened cream.
The amount of flavor and aroma is
dependent on the amount and acidity
of the starter used. The more starter
used, the higher the aroma and flavor.
This being so, you can readily see that
by adjusting the amount of starter
used to the acidity of the cream, you
will get butter which is uniform in
flavor. AS for his own experience
with the quality of this butter he ex-
hibited five tubs made by this method
in contests and received an average
score of 95 2-5, part of this butter be-
ing made from milk two and three
days old He was also selling his but
ter to a very critical buyer and
short time after he had adopted this
method, they wrote him that, owing
to the uniform high quality of his but
ter, they had decided to raise the price
one-quarter cent per pound which
shows that it must be satisfactory to
the trade.
The next question that will be asked
is about the keeping quality. This
has yet to be tested, but our butter
maker has tried this butter after it
had been in an ordinary cellar four or
five weeks and found it still sweet and
good. He had a tub in cold storage
seven months which scored higher by