The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-04-30


Is received. A dairyman needs only
to be a little careful in producing the
milk in order to have the best cream
from which to make his butter.
Cream Perishable Product
Cream is perishable product,
germs develop in it as they do in milk,
although not as rapidly. The first
fermentation which takes place Is the
Tactic, where the germs act on the
sugar in the milk, changing II into
Tactic acid, and 1t becomes sour. II
the sugar is not present there is little
| chance for the germs to grow, anu
since the fat is the last substance that
is worked on it follows that the richer
the cream, the longer 1t VIII Keep
sweet. This is one reason for not
wanting thin cream. Another Is that
under most conditions 1t is easier to
churn a cream of from 80 to 80 per
cent fat, and better grade OF butter
can be made.
If perfectly sweet butter is desired
it would, of course, be necessary tol
churn at least three times week.
However, this is not necessary in Or
der to get good butter, for most OF the
good butter that is on the market TO-
day is made from cream that is stored
from four days to nearly week. Ii
is in the storing of cream that most OF
the bad flavors in butter are pro-
duced. The undesirable germs may
have gained entrance at some other
time. hut If the proper precautions
are taken in storing, the fermenta-
tion can be checked. while If no care
is taken, absolutely rancid butter IS
ant to be produced. AS cream Will
: absorb odors easily, 1t Is imperative
that it should not be stored with veg
etables or victuals that are oderous.
clean. cool place should be used for
, storing cream.
The abnormal lamentations that
l are sometimes attributed to the COW
are bitter milk, ropy milk and colored
a milk. These are all caused by germs
) that gain entrance through various
:, sources but can be checked by proper
e methods of cooling and storing.
Sour Cream Easier
While the butter made from sweet
. cream is relished by some, the major
ity of butter eaters want quick fla-
vor that is brought about by the ripen-
. ing process. Sour cream is easier te
10 churn and there is less loss of fa'
:. than from sweet cream. To prepare
+" cream for churning, proceed as fol
| al fha INTO OH
20 vessel the day before you wish u
= churn, and let it stand at tempera
~ ture of from 65 degrees #. to 70 de
!" crees f. for from four to eight hours
;. The sweeter the cream and the coole
u" the temperature the longer it will meet
to stand before cooling This Is calie'
" the ripening process. While good but
d ter can be made from sweet cream,
!. lacks the aroma characteristic Q
's sour cream butter and practically al
:" the commercial butter is made fror
- sour cream.
w The ripening, or sourng, is don
hy bacteria which feed on the suga
''e in the milk or cream and break
), down into Tactic acid. The more
80 these germs there are present and IN
y, more favorable the temperature i
=. the quicker the cream will sour. tn
w presence Of Tactic acid causes the sot
taste, and also makes the cream thicl
\ |. e. 1t curdles the casein.
\ All germs, good or bad, grow we
n at the blood heat COS degrees F) vel
| few germs grow well at so dergees
| while at 65 TO 70 degrees F. the lact
! acid (souring) germ grows very we
81 and the undesirable ones do not gro
so well. BY having the cream at Il
81 latter temperature, it gives the d
sirable germ chance to gain contr
and crowd the others out Very IT
ouently in winter time milk will tu
bitter before 1t will sour. The reas
for this is that the germ which caus
Il bitter milk will grow well at low tel
perature, while the souring germ "
not grow at all. IT the same milk
VI been heated to 70 degrees r. so
| after it was MIXED, it probably wo'
have had a clean acid flavor
Natural Starters
In the ripening of cream 1t is nee
] sary to help the souring germ to
i control if we are to expect the b
J butter. This can generally be done
= allowing the cream to stand at
Temperature which is favorable to
- growth of these germs (65 to 70