Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1913-03-14

rule of the buttermaker is to subtract
the per cent of butterfat from 100 and
multiply by g, which result equals the
per cent of acid to be developed. This
is based on the fact that the larger
amount of milk serum, the larger
should be the amount of acid in that
serum On the farm where we have no
apparatus for the testing of acid and
fat, it becomes matter of judgment
alone as to the desirable amount of acid
to be developed The cream, when
ripened, should have a distinctly
smooth acid flavor-bitter flavors are
Objectionable.
In churning butter the cream should
be in such a condition as to cause the
separation of the fat into small gran
ules within Is or 70 minutes. This is
controlled by the temperature and acid
ity of the cream at the time of churn-
ing, and this has been the problem
which has caused many of our butter
makers a great deal of trouble. The
temperature best for churning varies
with the different locations, kinds of
cream and the time of year. The tenn
perature which, when the butter is sep
arated, gives the fat firm, yet uni
form, texture, is the best temperature
at which to churn. Stop the process of
churning as soon as the butter becomes
collected to the size of wheat kernel
or to the size of tapioca. This will al
low the removal of the buttermilk with
out the loss of any butterfat, and it
also permits of thorough washing.
The white spots in butter are caused
by pieces Of curd or buttermilk that
were not removed. To eliminate these
it is necessary to remove all pieces of
the curd from the churn before churn-
ing by the use of the strainer and the
removal of all the buttermilk after the
churning by the proper methods of
washing. 1t is advisable to use two
waters in washing the butter whose
temperatures should be two degrees in
difference. The first water should be
the same in amount and in temperature
as that of the buttermilk just removed
and the temperature of the cream when
churned. The same amount of water
as buttermilk is used in order to pre-
vent the mating together of the par
ticles of fat. After the buttermilk is
removed by the first washing, then the
second washing with temperature of
about two degrees above the first
should be used to wash off the remand
er of the buttermilk and to add the
proper amount of water to the butter.
After the washing, the water should
be drained off and salt added at the
rate of seven or eight pounds to the
100 pounds of original butterfat. The
salt may be added in a dry or brine
condition. In the latter case more
salt is required than in the case where
it is added dry but the salt that is add
ed in the moist condition will dissolve
more readily in the butter The butter
should be worked until the salt is even
ly distributed in soluble form
throughout the butter. Care must be
taken, however, not to overwork the
butter as this will give it very poor
texture.
If the butter is in a firm condition,
as it should be at this point if all of the
temperatures have been controlled, then
the butter should be printed into the
forms, ready for sale. When printing
butter, make neat uniform print, and
never touch the butter with thefingers,
but use the paper. After wrapping the
butter it is advisable to place it in some
sort of carton before it is placed on
the market 1t is now ready for the
cooler, where it should be kept at as
low a temperature as possible until
sold.
AS has been said, it is not advisable