River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1914-02-12

then be lower than the surface IF
the water in the tank. This tank
ought not to cost over 90 or SO II
the most N
1t has been, and is at the present
time, the common practice for the
patron to deliver cream at the cream
cry at any time of the day that he
considers convenient for himself. !
should have said that some of the
patrons do this. Many try to deliver
their cream at times best suited IN
the interests of the creamery corr
pany, patrons, butter maker. and ali
concerned in the business. This is
true cooperation; and to this class
of patrons | am truly grateful. For
the best interests of the owners and
The patrons are the owners, all cream
should be delivered by noon, or at least
shortly after. This statement on nv
part will perha apps surprise some ri
you. | will give my reason for MAX
ing this statement No butter maker.
De he ever SO skillful and experienced
N creamery work, and furnished with
the latest and most improved Mart
and machinery, can employ the best
and most modern methods in the
manufacture of butter when
cream is delivered at any and all
times of day
To make this more clear | will
give an account of the methods used
in this creamery at the present time.
We .pasteurize or heat to 145 degrees
all cream that is delivered by 2 D. M.
This takes about one hour, to bring
the temperature up to 145 degrees. 1t
then takes about an hour to cool down
TO about so degrees, the temperature
ie use in ripening, or souring, cream.
To the vat of cream is then added a
pure Tactic acid culture, commonly
called a starter. This ripens, or sours,
.he cream and produces the desired
aroma and flavor in good butter, pro-
vided, however, that the cream was
good to begin. with
This ripening or souring process
takes about two or three hours, when
the vat of ripened cream is cooled
down to 48 or so degrees and allowed
to set until the next morning, when
| it is churned. You have perhaps noted
hat the different processes to which
the cream mas been subjected, has
| taken from five to eight hours CT
| time, so you will readily see the
need of having cream delivered in the
lorenoon to get the best results. How
ever, much of our cream is delivered
| in the afternoon, after the pasteuriz-
| ing is done This cream cannot then
be pasteurized, bust must be added to
the vat as we receive it. Much OF
this cream contains Objectionable
taints and fiavors that would have
| been eliminated had we received il
in time to pasteurize it with the
whole batch. Consequently much of
our painstaking labor of making start
Also, I might add that where cream
is delivered in. the morning, the work
in the creamery can be Systematized,
and we would be mucn less likely to
make mistakes in weighing, sampling
and testing cream. Also less help
would be needed to operate the cream
cry and the cost of manufacture would
be reduced.
The above is the system we use
every day except Saturday, when we
are obliged to change our methods.
1t seems that a great many of our
patrons wish to deliver cream only
on Saturdays, and more especially Oh
! Saturday afternoons. We then have
no time for pasteurizing or to ripep
our cream, but must churn it as once.
as we receive it. This way does not
make the best of butter; also our
| losses in butterfat left in the butter.
milk are very great from churning
unripened cream. On Fridays we
sometimes receive only about 1000
or 1000 pounds of cream, or about one
half churning. This, properly rip
ened, will churn as clean as 05 of one
per cent, or only half pound loss in
| 1000 pounds of cream. On Saturdays
we often receive as high as 5000
pounds of cream, and loss in the
buttermilk is sometimes 25 of one
per cent, or 21A pounds per 1000
pounds c. cream.
However, | am not blind to the fact
that the farmer is a very busy per
son, and many times is not able o
deliver his cream when he would like
to. Also l do not forget that the
stockholders and patrons of this
creamery are the masters, while I am
but the servant. If the majority of
the patrons of this creamery wish to
continue to deliver cream at any time
they see fit l shall abide by their