River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1914-01-15
HAND SEPARATOR PRIZE
BUTTER
BY R. P. Colwell,
by II. OUIW 0II,
Manager of the River Falls Co-Opera-
tive Creamery.

tive Creamery.
(Note-The following letter was
written by Mr.. ColweH upon request
of the Minnesota State Butter and
Cheese Makers association, for pub
llcauon in their official paper, The
Dairy Record, of st. Paul.
Dairy Record:
In complying with your request for
an article ON the possibilities OF
making good butter from hand sep
arator cream, | shall begin with the
cream, and state that it was not only
strictly sweet, but was of very fine
flavor.
This cream was not delivered every
day; some of it was three days old
when | received it. The question
viii arise: How was l able to get
such quality of cream in these
days Of irregularly delivered hand sep
arator cream" l shall endeavor to
explain my method.
Three years ago we decided to
manufacture ice cream as a side line
with our manufacture of butter. AT
that time we were getting little OF
no sweet cream whatever. We decid
ed to pay three cents above our reg
ular price for strictly sweet cream
# good flavor, delivered only in the
forenoon. This plan we have follow
ID out to The letter ever since, dur
IN o. +bo loo ,roc ~ esooscoY VTI,ay +no
ice cream season is7 over we discon-
tinue paying the premium on swee
cream, but it seems to have become
a habit with this class of patrons to
deliver only that class of cream. Ii
was able to pay at all times even
two cents over the regular price which
we pay for cream | have no doubt
out that we would get seventy-five per
cent of our cream delivered sweet.
However, | have never been able tc
get our board of directors to take this
lew of the case, but [ feel that the
ime is near when they will do so.
In order to furnish this class 0i
cream it has taken a great amour,
If patience and diplomacy on my
part to accomplish this result, but
eel that | have been amply repaid
n having the satisfaction of making
)rize-winning butter.
AS to my method of making the
1rize-Winnfng tub at the Ames con
est, | do not suppose it varies much
rom the methods used by any of the
lest butter makers of this country.
However, as it may be news to some,
| will give a brief account of it.
hall begin with the starter, which
vas made Of whole milk, delivered
~ an old cheese maker who knows
low to care for milk. The milk, which
vas two days old, was pasteurized at
700 degrees, and cooled down to 7Q
legrees, and then set with a good
)ure culture, mother starter. The
leXt morning the starter was well
coagulated and had a very clean,
harp, acid taste. I made an acid
est and found that it contained 70
Der cent acid, The cream was pas
eurized at 142 degrees and held for
minutes, then cooled to 81 degrees
and allowed to ripen for four hours.
when it showed 81 per cent acid. II
yas then cooled down to 81 degrees
md allowed to stand for three hours
longer, when it was churned into
granules the size of No. 1 shot. The
butter was washed once with water
1t 81 degrees, the churn being re
1olved ten revolutions; wash wate1
Trained off and butter sailed IL OF.
per pound of butter Butter was
worked by revolving the churn al
intervals of five minutes, taking thirty
revolutions in all to complete the
working.
| wish to say in closing, that the
most painstaking care was exercer-
cised in selecting cream for this
churning but none of the patrons
we're given any notice to take any
special care of their cream for this
occasion. Also, that all watts, cans,
pals, thermometers and churn wa.
thoroughly cleaned and sterilized No
1etail was too small to be overlooked
Or sighted in any amnner.