The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-04-30
AND DAIRY.
Facts About of Aids Greater MILK Production

low. The natural starters are the
ones most commonly used on the
farm. They are made by selecting
some pure milk produced under sani- |
tary conditions and divided into
number of sterile bottles. These are
set away, at a temperature OF ~ de-
grees F. to encourage the growth OF
the tactic acid germ, until the mix
thickens. As soon as the milk thick
ems it is ready for use, for at that time
the germs are the most active, and the
flavor is the best. The bottles are all
examined and the best one is used as
a mother starter When a quantity Isl
needed for putting into cream small
amount of the mother starter is used
to innoculate a large canful of seald-
ed and cooled skim milk, and this isl
added to the cream before the ripen-
ing process begins Various mediums
such as butter milk, whey, whole
milk and skim milk are used as start
ers but the latter is much preferred,
because the absence of Eat seems to
aid in the rapid development of the
Tactic acid germ. Skim milk for a
starter should be heated to 17O de-
grees to 1S0 degrees F. for about 70
minutes then cooled to 70 degrees +.
and small amount OF the motner
starter added. As soon as 1t is thlck
it is ready for use. If the right germs
are present it should have mild acid
taste, and leave no disagreeable AFTER
taste.
The amount of starter to be added
to the cream will depend upon the
Temperature of the starter and cream
and upon the length Of time the ripen-
ing is to continue. Usually about 20
per cent of the bulk OF the cream
is best.
If a pure culture can be obtained,
the directions found on the package
should be followed in making the
mother starter and after hat it works
the same as a natural starter.
The advantages of using a starter
are: First, it makes ii possible to get
sour cream which can be churned
easier than sweet cream; second, II
makes a better favored butter thar
can be made from sweet cream, ol
from cream that has had good start
err, provided, of course, that the start
er is good: and third, it makes more
uniform product.
Preparing Cream for Churning
Al II Ia difficult to lay down hard ant
t fast rules for churning because ther
e are SO many factors that will chang
: conditions. The principal points to
e observed will be cited. As soon as tn
o cream is ripe, which can be deter
: mined by the glossy appearance whe
= stirred, or when the acidity has reach
$. ed about 0.5 per cent. 1t should o
r cooled to churning temperature an
d kept at least four hours before churn
d ing. 1t is customary to ripen one da
l. and cool down In the evening 10
It churning the next morning. The COO
# ing temperature varies with the cor
II ditions and should be from so degree
n in the summer to 60 degrees in tn
winter.
,e Do not overload the churn. TT
,r more agitation there is the sooner TT
It butter will come. Have the chur
IF half full or less If the color is to
,e used 1t should be added before II
IS, churn starts. The agitation should
,e continuous and uniform, and If q
lr conditions as to acidity and temper
k, ture are right, the butter shou
"come" in from 80 to 40 minutes.
I'll When to Stop Churning
nv It is the one thing that causes Il
r. most defects in ranch butter. The
tic is common idea that butter shou
ELL be churned into Jumps as large
wv possible, and then worked well to
he clude the buttermilk This is an err
e- The buttermilk carries with 1t nu1
rol erous germs that aid in the spelling
-e- butter. and 1t is impossible to entire
rn work these out II the attempt
on made, the texture OF the butter "
ses be injured and 1t becomes soft a
M smeary like salve, rather than Il
will wax. The buttermilk should be wal
ad ed out with pure cold water. and
ION order that the water shall do the m
uld good. the churning should be stopl
when the butter is in granules abb
the size of wheat This will also
es- In the even distribution OF salt.
get the granules are round and regu
,est and the buttermilk has drained
h,, mali o,o washing will suffice,