CATTLKTHK DAIRY. 875 



and from the fact that they have pursued the same method in 

 both cases, and attempted to make sweet cream butter by the 

 same process as with the sour, inviting failure from the very 

 nature of the conditions existing. 



It needs no proof when it is said that acidity is one of the 

 processes of decay, though decay is not necessarily immediate, 

 and that souring can not create a better flavor than the natural 

 one, though the consumer by habit may have come to acquire 

 the preference for an artificial flavor in butter, just as one often 

 prefers fruit pickled to give it a smart, acrid taste, or flavor. 

 The great difficulty in succeeding with sweet cream butter will, 

 as a rule, be found in imperfect churning, resulting from churning 

 at the same temperature used with sour cream, so as to make 

 the one come as soon as the other. This high temperature 

 curdles the caseine, and causes it to adhere to the butter instead 

 of being made independent of it. The butter thus charged 

 with caseine gives it a light color, prevents solidity, and does not 

 give sufficient length of time in churning to bring the smaller 

 butter globules into adhesion with the larger ones, and they 

 go off in the buttermilk, making a double loss, for the butter 

 is weighted down with undesirable caseine, and the buttermilk is 

 rich in butter globules. If churned at fifty-six degrees, it would 

 have taken a longer time, it is true, to bring the butter, but 

 natural adhesion would have united the butter globules, and the 

 lower temperature would have held the uniting of the caseine 

 and fats in check, and a perfect separation without loss would 

 have resulted. 



Another serious defect in the usual course pursued with 

 sweet cream, is to mingle creams of different ages or skimmings 

 under the impression that they are alike unchanged, but when 

 together each will have its own period of granulation, and to 

 churn all, overchurns the oldest, and in this way defective butter 

 must result. When the amount of cream at each skimming is 

 sufficient for a churning, a uniform butter can be made, but only 

 under rare circumstances with mixtures. 



If acidity is allowed the souring strikes through the entire 

 mass, and makes it uniform, for the uniformity to be secured is 



