No. 6. DEPARTMENT OF AGRICULTURE. 587 



(3.) Increased Yield of Butter, — In ripened cream, churning ap- 

 ])ears to remove the fat more completely from the cream, especially in 

 the case of gravity-raised cream, and, consequently, the yield of 

 butter is greater. 



(4.) Better Keeping Quality of Butter. — It is quite generally be- 

 lieved that the keeping quality of butter is better when made from 

 properly ripened cream than from cream improperly ripened. 



(5.) Greater Uniformity in Quality of Butter. — It is undoubtedly 

 true that only by the use of properly ripened cream is it possible 

 to produce butter that is uniform in quality from day to day. This 

 is a matter of the first importance to butter makers, because the 

 same customers want the same kind of butter, when they once get 

 the kind that suits them. 



30. Mixing Cream of Different Ages. 



It often happens that when the amount of cream produced in 

 a day is small, that the cream each day is set aside and additions 

 of new cream made from day to day, until enough has been accumu- 

 lated for churning. There results a mixture of cream varying in 

 degrees of ripeness. The different portions vary in the length of 

 time in which they will chum, one portion requiring less churning 

 than another. The result is that churning is stopped before all the 

 fat has been removed from the cream and much fat is lost in the 

 buttermilk. The flavor of butter made from such cream can hardly 

 be as uniform as that made from cream uniformly ripened. If dif- 

 ferent creams, varying in degree of ripeness, are to be churned 

 together, it is essential that they should be mixed together, at least 

 twelve hours before churning; then the degree of acidity will be 

 uniform throughout the entire mass of cream. 



31. Pasteurizing Cream for Butter-Making. 



In pasteurizing cream for butter-making, less care is required 

 than when cream is pasteurized for direct consumption. The cooked 

 taste occurring in cream when heated above 156 degrees F. is absent 

 from butter made from such cream, even when cream has been 

 heated at high as 185 degrees F. High heating of cream, however, 

 acts injuriously upon the texture of the butter. In using pasteur- 

 ized cream for butter-making, the heated cream should be quickly 

 and completely cooled after pasteurization, and the ripened cream 

 should be chilled to 48 degrees F. for about two hours before churn- 

 ing. Treatment in this manner overcomes the tendency of any in- 

 jury occurring to the grain or texture of the hutter. 



