The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1913-02-28
CREAM RIPENING ON FARM.


The main objects of cream ripen-
ing are to increase the churnability
of cream and to develop desirable
flavors. 1t is a we'll known fact
that cream will churn more readily
when it is allowed to sour. Many
butter makers on the farm have
made that the main object in ripen-
ing the cream losing sight of the
development of flavors entirely.
Butter is valued over lard and tallow
mainly for the reasons that it has a
more desirable flavor. If the max
ing and handling of butter, this de-
sirable quality is spoiled, the price of
the products on the general market
must be reduced accordingly. The
consumer eats butter mainly as a
relish, and if it has bad flavor, 1t
ceases to be a desirable relish. The
flavor of butter is determined mainly
by the treatment which the cream re-
ceives previous to churning. In
order to make butter with desir-
able flavor, it is quite important that
the cream should have a clean, sour
flavor when it is placed in the churn
Butter made from sweet cream has
rather fiat taste and isn't desirable
on that account. In order to obtain
this clean, sour flavor in the cream,
it is important that extreme care
should be taken in the producing and
ripening of the same.
First of all cleanliness in the dairy
is essential If the cream has filth
in it, the production of clean flaw
ored butter is impossible. Next to
this it is important that the proper
kind of ferments be introduced and
given a chance to develop in the
cream. This may be accomplished by
adding about ten percent of clabber-
ed milk to the cream. This milk, or
starter as it is commonly called,
should have clean, sour flavor and
may be prepared as follows: Draw
pint of clean, sweet, whole or
skinned milk into a glass bottle or
jar, which has been previously scald-
ed. Allow it to stand at about 80
degrees F. until it is clabbered, this
will require about ten or twelve
hours. This bottle of milk then is
known as the mother starter and
can then be poured into a larger por-
ton of milk to cause it to sour and
become clabber. The larger portion
of milk, however, should first be
heated to about 1870 degrees F., and
cooled down to about IS degrees F.,
In about ten or twelve hours this
milk should be clabbered and is
ready to be added to the cream, after
the milk has been added to the
cream and thoroughly mixed with it.
it should be allowed to stand at
about 65 degrees F., for eight or ten
hours at which time it should be
cooled down to churning tempera-
ture. After an hour or two it is
ready to churn.
This clabber milk, or starter as it
is commonly called, may be preser-
we'd from one churning to another by
transferring small portion of it to
a bottle of fresh milk, which has
been heated and cooled each day. In
other words, instead of inoculating
the starter into large portion Of
milk each, where the churning
comes once or twice week a moth
er starter is carried from day to
day, and when larger portion of
starter is required for ripening the
cream for churning, it may be pre-
pared by adding some of this mother
starter to a larger portion of heated
milk, which has been cooled. This
starter may be carried for a con-
siderable length of time, if taken
care of so as not to introduce filth
into it. However, if it should get
off flavor it had better not be used
as the tendency will be for it to de-
velop a bad flavor in the cream,
rather than to produce the desirable
flavor which is wanted.
G. E. FREVERT.
Department Of Dairy Manufacturing
Idaho Experiment Station
CAKED UDDER IN COWS.