43 



culture. When the cream is to be held until the following- day, add little 

 or no culture if the quality of the milk is good ; if the 

 quality is not good, skim a rich cream and dilute with good 

 whole milk and culture, or skim-milk and culture especially 

 selected. Churning the cream the following morning will give 

 a more exhaustive churning than if churned immediately after separating^ 

 and cooling, and so low a temperature for solidifying the fat will not be 

 necessary. As in ripened cream the same principles guide the churning 

 operations, though special precautions should be taken to avoid churn- 

 ing too quickly. A cooling of the culture before adding- it to the cold 

 cream will prolong- the churning- period by making a lower average tem- 

 perature of the contents of the churn. 



It should be our aim to pasteurize all cream to be u.-'ec^ in butter- 

 making. This will be beneficial in all cases when the highest quality ot 

 the butter is being considered, and will permit of .a much lower cream 

 acidity to produce an equally exhaustive churning-. Keep me lemperatuie 

 of the cream at the pasteurizer up to 185 degrees. 



The period of cream ripening is one of decomposition and should be 

 under positive control. The production of high acid should be avoided 

 in even pasteurized cream unless a higher flavor is needed for local or 

 special market. Four-tenths of one per cent, acid is sufficient. In the 

 handling of any cream, the use of an eflficient cream cooler is very de- 

 sirable. The absence of a modern cream cooler in our creameries is, 

 season after season, causing excessive losses of fat in the buttermilk and 

 decreased quality of the butter. 



In unpasteurized cream as low an acidity as will produce an ex- 

 haustive churning should be used. This could be increased where a hig-h- 

 er flavor is demanded or where an acid flavor will be less objectionable 

 than a poor flavor already present. The temperature should be uniform 

 throughout the cream, as the portions of the cream remaining at the 

 higher temperature have their churnability increased both by the increased 

 lactic aqid development and decreased solidifying effect of the higher tem- 

 perature, while the portions remaining at the lower temperature have 

 churnabilitv decreased both by the decreased lactic acid development and 

 greater solidifying effect of the lower temperature upon the fat globules. 

 Uneven ripening temperatures means extra losses in the buttermilk and 

 uneven granules during churning. The resulting condition is really un- 

 even amalgamation of the fat globules during the operation of churning. 

 If an exhaustive churning of unpasteurized cream can be had below .55 

 per cent, acid do not exceed this amount. 



Avoid extremes in the length of time for churning. From 30 to 45 

 minutes is good practice. Endeavor to get a balance of conditions from 

 the amount in the churn, speed of the churn, quality of cream, etc., so 

 as to have ample and uniform concussion of the contents. Do not churn 

 very rich or thick cream in churns having internal projections or pockets 

 that furnish a place for lodgment of the cream. 



Avoid high and very low churning temperatures; a fairly low one is 

 preferable.' Endeavor to gfet body in the fat globules by using a low rip- 



