476 BUTTER 



intervals, preferably once per week, or whenever they show 

 signs of staleness. Churns that have been lying idle should 

 always be limed and receive a special cleaning and scalding 

 before they are pressed into service again. The churn is the 

 most difficult piece of equipment to keep clean and sweet, and 

 it represents one of the most dangerous sources of moldy butter. 



5. Do not wash packing equipment, such as packers, ladles, 

 cubes and tubs, in dirty water. Rinse them thoroughly with 

 scalding hot water after washing and store them in a clean, dry 

 atmosphere. 



6. Wash the butter thoroughly to remove as much as pos- 

 sible of the curd of the buttermilk. Curd is a necessary food for 

 molds to grow on. Use pure wash water. Have the wash water 

 tested bacteriologically at reasonable intervals and if it contains 

 molds pasteurize or filter it. If a wash water storage tank is 

 used it should be kept clean and free from slimy material by 

 frequent scrubbing out. 



7. Keep the salt in a clean, dry place. Do not break the 

 seal of the barrels until necessary. Keep remnant barrels 

 covered. 



8. Do not store cubes, tubs and parchment liners and 

 wrappers in a damp room. Keep them in a clean, dry at- 

 mosphere and keep the parchment wrappers and liners in their 

 original package until used. 



9. Properly paraffin all tubs and boxes. Heat them over 

 the steam jet until they are "piping" hot before paraffining and 

 use boiling paraffin only. Do the paraffining as short a time 

 as possible before the tubs are used and keep them inverted in 

 a clean place after paraffining and before use. 



10. Soak parchment wrappers, liners and circles from 5 

 to 10 minutes in boiling hot saturated brine before use, both 

 for salted and for unsalted butter. 



11. Incorporate the moisture in the butter properly. Wet, 

 leaky butter assists in the spread of mold colonies. 



12. Pack the butter solidly, avoiding air pockets, espe- 

 cially between the butter and the sides of the tub. Air favors 

 mold growth, 



