Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1913-01-10
BY PROF. C. e. LEE,
Wisconsin College of Agriculture.

Wisconsin College of Agriculture.
Dairymen are beginning to realize
that butter of good quality cannot be
made from cream produced under un-
sanitary conditions. If the natural
sweet, rich flavor OF cream has been
destroyed by carelessness and neg
lect, it will be noticeable in the fin
ished butter The first requisite then
to butter-making is to produce good
clean milk by using sanitary methods
and clean dairy utensils. Skim the
milk Immediately after milking and
have the cream screw set so that you
get cream testing about 80 per cent.
AS soon as the cream is separated
1t should be cooled to the tempera-
ture Of well water by placing the can
In water and stirring occasionally.
Never mix warm cream with cold
cream, but cool each Swimming be-
fore mixing with the cream already
on hand A good way to care for
cream is to have a water-tight box of
two-inch material, large enough to
hold all of your cream cans necessary
in cool place in the milk house,
where all Of the water pumped for
the stock passes around the cream
cans Cream can be kept perfectly
sweet for two days in the summer
time by this method
Twenty-four hours before the time
for churning, the cream can contain
tr.~5 ~ - \ 81, 81. Il
be placed in clean place free from
doors where the cream will warm to
60 70 65 degrees in summer and 20 to
rs degrees in winter. Add starter
at the rate OF two gallons per ten
gallons of cream. TO make the
starter, which is nothing more than
batch of sour milk containing acid
producing bacteria, set aside clean
sweet milk. preferably SKINNED, in
a covered glass vessel at a tempera-
ture the milk will become thick in IS
to "a hours When the starter is
sour, it is ready to be added to the
cream; first, discard an inch from the
top. A smooth, glossy appearance
with clean acid taste and smell in
dicates a good starter. The starter
Is used merely to hasten the souring
OF the cream and to give good flavor
to the butter. In many instances 1t
will be impossible to use a starter, in
which case the cream is allowed to
ripen Of it's own accord. After the
starter is added the cream is stirred
thoroughly every hour. When it has
ripened sufficiently, which generally
takes six to eight hours after starter
has been added, 1t is distinguished by
the cream being sour, smooth and
glossy, and of clean, acid flavor and
smell. The cream should then be cool
ed to churning temperature and held
for at least two hours in winter and
from four to six hours In summer;
otherwise the butter win come soft
and mushy with a correspondingly In
creased loss in the buttermilk.
When cream has been held at churn-
ing temperature the required time. it
ture varies with the season. 80 to 81
degrees for the summer and IS to 81
degrees in the winter giving the best
results. Do not fill the churn more
than one-third full, for more cream
than this will lengthen the churning
fine The usual time required fer
churuing is 80, minutes. Stop churn-
Ing when the granules are about the
size of wheat kernels, drawing the but
ie-miik through strainer. There is
greater danger in over-churning than
in Charming
When buttermilk has drained of,
sprinkle cold water over the granules,
without revolving the ehurn, until the
water comes off clear Close the out
let and add fully as much water as
there was cream in the churn Close
the cover and revolve the churn about
20 times at the same speed of churn-
ing. Allow water to drain out thor
oughly. Wash water should be
about the same temperature as the
buttermilk. except Ia unusual cases,
where It may he either above or below
that of the buttermilk. according to
conditions. Butter when ready to be
worked must not be too soft or toe
| hard.
! When the wash water mas drained
OF. spriI kis the salt over the granu-