South Bend news-times. (South Bend, Ind.) 1913-1938, 1916-10-31
CAREFUL METHODS
INF ROVE BUTTER.
Superior Product Will Be Sold
More Easily and at Bet
ter Profit.

The adoption OF more careful
methods OF handling milk and
cream and improved practices in the
making of farm butter will reduce
rather than increase the trouble in
cident 10 home production OF this
food. say dairy specialists of the de-
partment. and will result in a SUI
perior product which can be sold
more easily and for a better price
than the average farm butter. Last
year about 10000 900 pounds of but
ter, much of which originated on
the farm, was washed or renovated
because it was Of such poor quality
that it could not be proftably offer
ed on the regular butter markets.
Churn Cream Only.
Cream alone should be churned.
II may be skinned as soon as il
rises or may be separated by a me-
chanical separator. The latter plan
is more efficient, and though re-
curing a considerable initial outlay
often will be profitable. The cream
should be set aside in a clean place
by separate milkings. A tempera-
ture OF so degrees +. or lower
should be maintained until from ~
to is hours before churning time,
when the various patches should be
stirred together well and brought to
a temperature of about 20 degrees
+. by placing the container in a
bucket OF warm water. One of the
first acts of the farm housewife who
decides to adopt improved methods
should be 20 purchase a dairy Their
mOmeter. Temperatures play an
important part in the development
of fiavors in butter. and always
should be determined with fair ac-
curacy. After the cream is mixed
it should be kept at approximately
20 degrees +. until just before
churning time. when it should be
reduced 10 about 5S degrees f.,
where this is possible Cor to such
temperature not above So degrees
churning within % or 80 minutes.)
Churnlng.
The barrel type has been found by
dairy specialists TO be one of the
most satisfactory churns. The dash
er or plunger type requires a some
what greater expenditure Of labor.
Earthenware churns are especially
undesirable unless perfectly glazed,
since if pores are exposed they alb
sorb milk and cream which later
decay. Churns with mechanical de-
vices inside them are difficult TO
clean and sometimes injure the body
OF the butter.
The churn should be scaIded
preparatory TO churning. but should
be cooled with water before the
cream is placed inside. The cream
should be poured in through a
coarse strainer. Every few minutes
during the early part OF the churn-
ing gas should be allowed to escape
from the churn. II the temperature
is right the churning should require
about % or 80 minutes. The pro-
cess is completed when the granules
of butter are about the size of large
wheat kernels. The buttermiIk
should then be drained off and the
butter granules repeatedly washed
with cold water while still in the
churn. The washings should be
continued until all milk is removed.
Under no circumstances should
working be depended on to remove
surplus milk.
Working and Packing.
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 about
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-wrap-
ping paper should be used around
the prints, as ordinary waxed paper
tears easily and sticks 10 the butter.
The placing of the wrapped prints
in pastebOard boxes is q desirable
final step. as il protects the pack
age, gives il a better appea -ance.
and permits the use Of the makers
name or trade mark as an adver-
tisement.
After the butter making opera
tons are completed the churn
should be rinsed carefully with
scrubbed with hot water. cleansing
powder. and a fiber brush. and n
nally should be scalded and set in