178 



CANADIAN FARM YEAR BOOK. 



They do not know, or realize, th* 

 great benefit to be derived from it. 

 The patron who neglects a supply of 

 ice or other facilities for cooling his 

 cream and the creamery man who 

 neglects to pasteurize are both in the 

 same canoe. Both are floating down 

 instead of paddling up, the stream of 

 progress, as they should, and as they 

 would, did they once realize the bene- 

 fits that would accrue from cooling 

 and pasteurizing. 



What Does Pasteurizing Do? 



1st. It kills the greater number of 

 bacteria in the cream. Some of these 

 bacteria are disease producers; others 

 injure the flavor of the butter. 



2nd. It assists in making a more 

 uniform product of butter. 



3rd. It creates a clean seed-bed for 

 the sowing of a pure lactic acid cul- 

 ture. 



4 th. It enhances the keeping qual- 

 ity of the butter. 



Ripening. 



By the term ripening, we mean the 

 souring of cream. This is done by 

 the addition of a pure, lactic acid 

 culture to the cream immediately 

 after pasteurizing and cooling. In 

 most of our creameries the cream is 



ripe enough before it reaches tho 

 creamery. The benefit of the culture 

 in this kind of cream is the produc- 

 tion of a desirable and uniform flavor 

 in the butter. 



Cool the cream to a temperature 

 between 60° to 70° F. Use about 

 10 per cent, of good culture (more 

 if the cream is very bad), and allo"» 

 the cream to develop .4 to .5 per cent, 

 acidity. When the proper percentage 

 of acidity has developed, cool the 

 cream to churning temperature, and 

 churn as soon as possible. Pasteuri- 

 zation and a good culture will do 

 more to improve the quality of On- 

 tario butter than any other treatment 

 which the cream can receive. 



Churning and Working. 



By churning we mean the gather- 

 ing of the fat globules together into 

 butter, by means of concussion. The 

 question is often asked, "What is 

 the proper churning temperature of 

 cream?" No definite temperature 

 can be given. The churning tempera- 

 ture is infiuenced by: 



1. The character of the butter-fat. 



2. Acidity of the cream. 



3. Percentage of fat in the cream. 



4. The amount of cream in the 

 churn. 



1. The fat is influenced by the pro- 



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AAWOV3T 



in detail the construction of small ice house on the 

 farm. Note the capacity. 



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