90 



should then be made of copper, though, for that matter, it is about 

 time that all coolers were made of copper. 



In the matter of cooling for practical butter making, I am de- 

 cidedly opposed to the bacteriologists, who from a (justifiable) 

 scientific standpoint, insist on cooling in a closed vessel like the 

 "Russell" or "Potts" pasteurizer. 



I have seen too great improvement in the cream after this 

 combined cooling and aeration to give it up, and must insist on 

 recommending either of the above-mentioned or similar coolers. 

 It goes without saying that the room must be clean and the air 

 pure where they are used. 



The effectiveness of coolers may be reduced by sediment left 

 by the cooling water and hence they should be cleaned inside now 

 and then. 



THE: BODY OF PASTEURIZED BUTTER. 



It used to be deemed a necessity to chill the pasteurized cream 

 first and then reheat it for ripening, but I have found equally good 

 results by simply cooling to ripening temperature (70 to 75 deg.) 

 and then adding the starter, as long as this is done quickly. 



But when ripe, or nearly so, it is absolutely necessary to chill 

 it and keep it for at least a couple of hours at a temperature be- 

 tween 44 and 48 deg., or better still to cool it to about 46 deg. and 

 leave it over night. If this is done the body of pasteurized butter 

 will be fully equal to the unpastpurized -from the same cream. In- 

 deed, in some experiments made in Kansas it scored a little high- 

 er, and the trouble of the makers who have not got good body 

 has been that they did not understand this or else did not have the 

 needed conrol of the temperature. 



WHAT TEMPERATURE TO USE IN HEATING. 



Personally I have never tried to heat to more than 155 or 

 165 deg., and once when I had 170 deg. I got a cooked flavor in 

 the butter, which, however, disappeared a week later. But that 

 was in experimenting with hauling hot cream; it had been al- 

 lowed to cool partially (to 138 to 140 deg.) in the jacketed cans 

 from 2 to 3 hours, while skimming and hauling it the* 13 miles 

 to the central creamery where it was cooled at once. 



Recent reports of Danish experiments convince me that the 

 higher temperature cannot have been the cause. 



