The evening herald. [volume] (Albuquerque, New Mexico) 1914-1922, 1914-05-28

State college. y. NJ. MAJ 2G-Thc
favor and nromu Of butter depeud
very largely on the ripeninR 90 the
cream NlpeulnE ~ cream also inn
proves the churnihility ~ the cream
and Increases the keeping quality ot
the Gutter Ripening means souring
90 preparing the cream tor churniug.
10 is brought about by tho develop
ment 81 Tactic acid, which b. "a by
product resulting from h growth Of
Ccrllp species Of bacteria. commonly
called lAetic hacterin These bacteria
are normal to milk and cream and
their presence Is necessary Tor the Zee
~Nelupmont Of desirable nsNors iu bat
ter
Rlpcning Temperature.
Tho temperature NJ which cream
ripsns best is between 60 and 20 de-
EretA Fahrenheit. \ lower temper
cream. while higher temperatures are
likely to pfoduce foul vor
starters.
u Is O common practice among
farmers tn use j. little butterfat from
ono churninE as "a starter for the next
batch of cream. This Is The easiest
way of providing Il starter, and u the
buttcrmilk Is good. IL Us very salts
factory. However. " u n having
Dbl n N"N"""N "NH" 90 ~ N"HH -N
churning. u more satisfactory starter
b. tu save four or i've bottles 81 clean
milk and allow them To sour natural
Is al 60 Go 40 degrees Fahrenheit
until drmiy cuaguluted Then taste
tho contents or each bottle and use
tina which has the ~cleancst and pleav-
ATTEST acid flavor FOR a mother starter.
By adding this starter Ca q larger
amount ~ milk. enough can be made
tu suur ans mount of cream. \
starter IL simply "a quantity % milk
containing "a prepunderance Of deEir-
able germs. ID should be added fo
rream az the rate % three TO ten per
cent OF the cream. AZ least twelve
hours before chufning.
Precautions.
Stir cream frequently 20 insure
even r%ipeninE. and Go prevent the cord
from settling 20 the bottom and be-
coming lumpy Do not add fresh
warm cream 10 the older cream. Let
% cooi first. Sweet cream should not
be added to sour cream less than
twelve hours before churnlng, a. Il
viii not ripen even with the older
cream ana will thus cause "a large loss
80 butter-fat in the Duttermiid.
TIE Churn.
For making butter 81 good body or
texture. % churn without any internal
dashers or paddles should he used.
The swing and barrel churns give
good satisfaction. The churn should
be soalded aud cooled with water 20
prevent the cream from sticking to
the sides.
Tcmperaturc For Charming.
The proper temperature Tor churn-
ing varies az different lime 81 the
year with character of feed. with per-
Tod of lactation and breed uf COWS.
~ a rule the temperature should ne
about 60 degrees ln winter and - "a
summer, aud the cream should be
held go these temperatures for ut lclFt
an hour before churning II the
cream Is TOO warm, b butter wifi
come soft and aaivy. 10 viii have
poor keeping quality and there VIII
be- % large loss OF tat in the nuttermilk
~ the cream Is too cold, q vii roth
aud stick Ia the churn. IL Is well TO
have the temperature 80 that chnfnihg
may be- accomplished in twenty n to
thirty ninutcs and the butter come
ia arm condition. 4 dairy thermom-
eter should be used la c~0ntrolling the
temperature.
Churnlng.
The cream should be strained into
the churn 90 remove any hardened
curd. DO not on the churn more than
one-third fuii, ns moFe will lessen the
agitation. if.coinr h. to he added. u
NNMNNA ~ NAH 80 80" 49,"
81 la the churn and before the churn
~ started. The mount Ga add var
les from nouc To ABOUT an ounce per
hundred pounds Of butter, depending
on the market. season 81 d year and
breed 81 COW,
The churning should proceed IN a
manner Co secure the greatest agiin-
tiun. n "a tight churn Is used. "a
should be opened two or three times
a. allow the gas to escape. stop the
churn when the Rrnnuies have reach
ed the size OF wheat grains, " h
hutter Is churned into balls, butter
milk will be Incorporated n me
butter will dcteriorute quickly.
washing tiie Iustcf.
Draw on the buttermilk and add -
much water 10 the hutter as there
was cream 10 begin With, The wash
water should be Of about the same
temperature a. the butteTmilk, though
III the butter N soft, II may be cooler,
10 arm the butter. HeVolve the churn
n few times before removing tho
water. The purpose 81 the wash
water is ~ remove the outerlnilk and