Corvallis gazette. [volume] (Corvallis, Benton County, Or.) 1900-1909, 1907-06-25
CREAMERY SUCCESS.
Sonns Points For the Buttermaiser b,
. New Hampshire Expert.

9onns Points For the Buttermai<er by
New Hampshire Expert.
The winner of the New Hampshire
sweepstakes dairy prize, E. L. Childs,
has been superintendent Of the Cor
nish On. H.) creamery for the past
eleven years and had worked for sew
eral years before as second hand In
the same creamery. In an article on
creamery cows in American Cultivator
he says: 1.-The buttermaker must be
agreeable at all times. There is no
part of creamery management of SO
much Importance as the buttermaker's
attitude at the weigh can. Here he
must instruct the patrons how to pro-
duce, care for and deliver milk or
cream that will make high grade but
ter. He must gain their confidence
and hold it by giving just weights and
accurate tests. He may also ask them
to see the tests made, explaining every
point that isn't plain to them about the
increase in butter over butter fat, etc.
He should also be able to give instruc-
tions about feeding and breeding dairy
stock. His sense of taste and smell
must be well trained, SO as not to take
a lot of milk that will be the means of
spelling churning."
Handling the Milk.
Now that the buttermaker has the
milk in his possession he must sepa-
rate at about s5 degrees then imme-
diately cool to about 60 degrees F. to
rfpen the cream. Then a prepared
starter should be added for best and
uniform results. This may be made
from skimmilk, buttermilk or some
pure commercial culture. In my own
case have had as good success with
carefully selected skimmilk alone by
first pasteurizing the milk and ripen
ing at temperature of about 60 degrees
for four days. This makes a very
smooth starter with a sharp acid flavor.
The starter should show about one
sixtieth of 1 per cent of acidity by
Farrington's test when added to the
cream. When the cream ts ready to
churn it should show about 30 per
cent by the same test. Cream rip
ened in this way will surely make
high scoring butter If the rest Of the
work is done rightly. Fifty-five to 60
degrees F. in summer and go degrees
F. in winter are the best temperatures
for ripening cream, as the flavor form
ing germs multiply faster at these tenn
peratures.
Churn at Low Temperature.
Churning should be done at as low
temperature as possible to secure
all the butter fat without injury to the
grain. I usually churn at a tempera-
ture Of SO to 81 degrees +. in summer
and Sc to So degrees in winter.
The churn then runs usually from
forty to fifty minutes. Butter should
be washed in water Of about the same
temperature as the buttermiIk and in
the granular form, but does not need
more than half the washing that some
give it. Too much washing takes out
the best flavor.
Salt should also be applied while the
butter Is still in the granular form and
then worked in thoroughly, taking care
not to overwork and spoil the grain.
1t is safe to say that more than half
the butter that is found in our markets
is not properly worked Notifies,
sheaks and greasy butter are most al
ways due to improper working. Butter
should be put up in attractive packages
to suit the demands Of the trade