(58 HINTS ON DAIRYING. 



the difference in specific gravity between the water and 

 the fat globules, and operates diametrically in the oppo- 

 site direction to what is desired. The aim is to condense 

 the water, which is a good conductor, and leave the fal 

 globules, which are poor conductors, unchanged or but 

 slightly contracted. In this way, the heavier fluid settles 

 and drives the light, particles of fat upward to rest on 

 the surface. l>ut, if we go below 40 degrees, we produce 

 the directly opposite effect and retard the rising of the 

 cream. For quality, we prefer the slower cooling in 

 water, and think the longer time given will secure all 

 the cream available and in a purer condition. 



BUTT K K M I I/K F I , A VO K . 



If more cream or butter is obtained by rapid cooling, 

 we think it is because more particles of caseine are en- 

 tangled in the cream and remain in the butter when 

 churned. This would of course make more weight for 

 market, but of inferior quality and sooner to go oil' flavor. 

 But where the butter is consumed fresh from the churn, 

 this does not matter so much; and if the particles of ca- 

 seine give the butter a slight buttermilk flavor, it pleases 

 some palates that have been educated to like it. We, 

 however, prefer the sweet, delicate flavor of cream but- 

 ter, free from caseine or lactic acid. But, if one has a 

 special line of customers, he must please them, whatever 

 the demand may be. If the butter is thrown on the gen- 

 eral market, and there is liable to be delay in getting it 

 into consumption, it cannot be made too pure, nor retain 

 its rosy flavor too long. 



