206 ON THE DIFFERENT METHODS OF MAKING AND 



demurs. The acid tliins away the covering of the butter globules, 

 large and small alike, while those which rise in cream are never 

 altogether the whole of those present in the milk. It is easily 

 seen, then, how the greater quantity is obtained, and as acidity 

 is not incompatible with a fine flavour in cheese-making, it may 

 in butter be in a similar position. About 36 hours in the lap per 

 dish, at a temperature of 65", — in which time it will he sufficiently 

 coagulated in summer without, and in winter with, added acid, 

 — the churning may then proceed. The temperature may run 

 from 55° to 60° in summer, as high as 75° in exceptionally cold 

 weather, and with cows long calved in winter ; but each place,, 

 and the accompanying circumstances, dictate a proper degree 

 with which a manipulator should soon become thoroughly con- 

 versant. Electricity, by causing premature souring, reduces both 

 quantity and quality as in cheese-making, — a result less noticed 



m cream raising. 



White Sjjccks in Cream and Butter. 



These may be produced in dry weather by dry clots of cream, 

 but generally they are broken up and mixed with the butter- 

 milk in the process of churning. A much more usual cause is 

 the coagulation of small portions of milk by the action of 

 organic germs within. This is much more likely when, as before 

 indicated, these germs begin their work, — at a time when the 

 millv, from the cow being dried for the season, remains long in 

 the udder, — in the body of the cow. With the aid of the lactic 

 yeast ferment, the germs obtained from the air and other sources 

 curdle a little of the milk, the fermentation around forms a gas 

 inside the fleck, and, being ligliter than the milk, it ascends with 

 the cream. Sometimes developed in the cream, it will coagulate 

 a bit of milk and remain there, and when churned, the curd bemg 

 tough, does not yield to pressure so as to burst. Scalding alone 

 will cause them to disappear. They have been known to develop 

 in one pan exposed to the light, while others away from it 

 remained intact ; and they have been known in the milk of one 

 co^v•, while that of another similarly treated escaped. Butter 

 will not suffer much from dried cream, but the origin of the 

 others leaves no room for doubt as to their effect. Mixing and 

 stirring the cream will prevent dried clots, — the germs once set 

 in motion can not be destroyed without scalding. Butter with 

 flecks, the produce of fermentation, will not be the best quality, 

 and will neither keep long nor well. 



Colotiring. 

 When butter is very pale, its appearance and market value 



