The Grangeville globe. [volume] (Grangeville, Idaho) 1907-1922, 1917-05-31
IMPROVE FARM BUTTER.
Better Methods OF Handling Milk. and
Cream will Insure Superior
prodsrcf

Cream will Insure Superior
Product.
The adoption of more careful meth
DDS Of handling milk and cream and
Improved practices iii the making of
farm butter win reduce rather than
increase the trouble incident to home
production Of this food, say dairy spec
ialists of the department, and will re-
suit In a superior product which can
be sold more easily and for better
price than the average farm butter.
Churn Cream Only.
Cream alone should be churned. 1t
may be skinned as soon as 1t rises
or may be separated by a mechanical
separator. The latter plan is the more
efficient. and, though requiring con-
siderable initial outlay, often will be
profitable. The cream should be set
aside in clean place by separate
milkings. A temperature of 80 degrees
f. or lower should be maintained until
from IL to IS hours before churning
time, when the various patches should
be stirred together well and brought
to temperature Of about 20 degrees
r. by placing the container In bucket
Of warm water One Of the first acts
of the farm housewife who decides to
adopt improved methods should be to
purchase a dairy thermometer. After
the cream is mixed 1t should be kept
at approximately 20 degrees f. until
just before churning time, when 1t
should be reduced to about So degdees
f., where this is possible Cor to such
temperature not above 65 degrees It.
as to complete the operation of churn-
ing within 25sor 30 minutes).
Churning.
The barrel type has been found by
dairy specialists to be one of the most
satisfactory churns. The dasher or
plunger type requires somewhat
greater expenditure of labor. Earthen-
ware churns are especially undesirable
unless perfectly glazed, since If pores
are exposed they absorb milk and
cream which later decay. Churns with
mechanical devices inside them are
difficult to clean and sometimes injure
the body of the butter.
The churn should be scalded prepara-
tory to churning, but should be cooled
with water before the cream is placed
inside. The cream should be poured in
thru coarse strainer. Every few min
utes during the early part of the churn-
ing gas should be allowed to escape
is right about % or 80 minutes should
finish the churning. The process is
complete when the granules of butter
are about the size of large wheat kern
ais. The buttermilk should then be
drained Off and the butter granules
repeatedly washed with cold water
while still In the churn. The wash
ings should be continued until all milk
is removed. Under no circumstances
should working be depended on to re-
move surplus milk.
Working and Packing.
When the butter is free from all milk
| IL 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. Before the butter is worked,
fine salt should be added at the rate of
about one ounce per pound of fat 4
| 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
lordinary waxed paper tears easily and
sticks to the butter. The placing of
the wrapped prints in pasteboard boxes
is desirable final step, as 1t protects
the package gives 1t a better appear
ance and furnishes neat place for the
makers name or trademark as an adj
lvertisement.
After the butter-making operations
are completed the churn should be
rinsed carefully with warm water. II
should then be scrubbed with hot water
cleansing powder, and fiber brush,
and finally should be scalded and set
in a clean, sunny place to drain and
dry