ClIUK>i.<a XHK WHOLE MILK. - 551 



may be churne^l in llie morning after it is made, that is, within 24 Iiours 

 of the time when the milk was taken from the cow — and from such 

 cream it is well known that the butter separates with very great ease. But 

 in this case the heating of the cream has already disposed the oily matter 

 to cohere, an incipient running together of the globules has probably taken 

 place before the cream is removed from the milk, and hence the com- 

 parative ease with which the churning is effected. I suppose there is 

 something peculiar in butter prepared in this way, as it is known in 

 other counties by the name of Bohemian butter. It is said to be *^ery 

 agreeable in flavour, but it must contain more cheesy matter than the 

 butter from ordinary cream. 



3°. Churning the whole milk. — Butter in very many districts is pre- 

 pared from the whole milk. This is a much more laborious method — 

 from the difficulty of keeping in motion such large quantities of fluid. 

 It lias the advantage, however, it is said, of giving a larger quantity of 

 butter ; and in the neighbourhood of the towns in Scotland and Ireland 

 the ready sale obtained for the butter-milk is another inducement for the 

 continuance of the practice. 



At Rennes, in Brittany, the milk of the previous evening is poured 

 into the churn along with the warm morning's milk, and the mixture is 

 allowed to stand for some hours, when the whole is churned. In this 

 way it is said that a larger quantity of butter is obtained, and oi' a more 

 delicate flavour. [II latte e i suoi prodotti, p. 112.] 



In the neighbourhood of Glasgow, according to Mr. Ayton,* the milk 

 is allowed to stand 6, 12, or 24 hours in the dairy till the whole has 

 cooled, and the cream has risen to the surface. Two or three milkings, 

 still sweet, are then poured, together with their cr-aam, into a largo ves- 

 sel, and are left undisturbed till the whole has become distinctly sour, 

 and is completely coagulated. The proper sourness is indicated by the 

 formation of a stitr6ra^ upon the surface which has become imeven (Bal- 

 lanfyne). Great care must be taken, however, to keep the brat and 

 curd unbroken until the milk is about to be churned, for if any of the 

 whey be separated the air gains admission to it and to the curd, and 

 fermentation is induced. By this fermentation the quality of the buttei 

 may or may not be affected, but that of the butter-milk is almost sure to 

 be injured. 



In Holland the practice is a little different. The. cream is not allow 

 ed to rise to the surface at all, but the milk is stirred two or three times a 

 day, till it gets sour, and so thick that a wooden spoon will stand in it. 

 It is then put into the churn, and the working or the separation of the 

 butter is assisted by the addition of a quantity of cold water. 



By churning the sour milk in one or other of tliese ways, the butter 

 is said to bs " rich, sound, and well-flavoured." If it be greater in 

 quantity — which appears to be the opinion of those who practise it in 

 this country, in Germany, and in Holland — it is, according to Sjirengel, 

 because the fatty matter carries with it from the milk a larger quantity of 

 casein than it does in most cases from the cream alone ( ?). 



§ 10. Of the composition of butter. 

 Butter prepared by any of the usual methods contains more or less of 

 • In his Dairy Hiiabandrt/, a work much praised, and which I regret that I huve never seen. 



