The Cook County news-herald. [volume] (Grand Marais, Cook County, Minn.) 1909-current, 1916-11-15
IMPROVE FARM BUTTER
Better Methods Of Handling Milk
and Cream win l.srrs Superior
Produot, Soy Dairy Specialists

IlOn OF more care1ul meCnOoS OF
handling milk and cream and i'm
proved practices in the making Of
farm butter will reduce rather than
increase the trouble incident to
home production of this food, say
dairy specialists of the department,
and will result in a superior pro-
duct which can be sold more easily
and for better price than the aver
age farm butter. Last year about
100000 pounds Of butter, much of
(which oiginated on the fam, was
washed or renovated because it was
of such poor quality that it could
not be profitably offered on the regu-
lar butter markets.
Cream alone should be churned. It
may be SKINNED as soon as it rises
or may be separated by a mechanical
separator. The latter plan is the
more efficient, and though requiring
a considerable initial outlay often
will be profitable. The cream should
be set aside in clean place by Sc
parate milkings. A temperature of
so degrees F. or lower should be
maintained until from IL to 10 hours
before churning time, when the vari-
Gus patches should be stirred toge-
Their we'll and brought to a tempera-
ture of 70 degrees F. by placing the
container in a bucket of warm wa
ter. One of the firsts acts of the
farm housewife who decides to a.
dept improved methods should be to
purchase dairy thermometer. Tenn
peratures play an important part in
the development of favors in butter,
and always should be determined
with fair accuracy. After the cream
is mixed it should be kept at ap-
proximately 20 F. until just before
churning time, when it should be re-
duced to about SO F., where this is
possible Tor to such temperature not
above IS F. as to complete the oper-
alton of churning within Is or 30
minutes.)
The barrel type has been found by
dairy specialists to be one of the
most satisfactorily churns. The
dasher or plunger type requires a
somewhat greater expenditure of la
Dor. Earthernware churns are espe-
cially undesirable unless perfectly
glazed, since if pores are exposed
they absorb milk and cream which
later decay. Churns with mechani-
cal devices inside them are difficult
to clean and sometimes injure the
body of the butter.
The churn should be scalded pre-
paratory to churnig, but should be
cooled with water before the cream
is placed inside. The cream should
be poured in through a coarse strain
er. Every few minutes during the
early part of the churning gas
should be allowed to escape from
the churn. If the temperature is
right the churnig should require a.
bout Is or 80 minutes. The pro-
cess is completed when the granules
are about the size of large wheat
kernels. The buttermilk should then
be drained off and the butter granu-
les repeatedly washed with cold wa
ter while still in the churn. The
washings should be continued until
all milk is removed. Under no cir
cumstances should working be de-
pended on to remove surplus milk.
When the butter is free from all
milk it should be taken from the
churn with a paddle and placed on a
worker. The hands should never
touch the butter, both on account of
sanitary reasons and because the
body warmth may melt the fat. The
working should be done carefully to
avoid making the butter greasy. Be-
fore the butter is worked fine salt
should be added at the rate of a.
bout an ounce per pound of fat.
The butter should be prepared for
market in a rectangular mold, since,
when in this shape, the product is
more easily wrapped and handled
and is more pleasing to customers.
Regular parchment butter-wrapping
paper should be used around the
prints, as ordinary waxed paper tears
easily and sticks to the butter. The
placing Of the wrapped prints in
pasteboard boxes is desirable final
step, as it protects the package
gives it a better appearance. and
permits the use of the makers
name or trademark as an advertise.
ment.
After the butter-making operation
are completed the churn should be
rinsed carefully with warm water
It should then be scrubbed with
hot water, cleansing powder, and 9
fiber brush, and finally should be