PART IV. 



BUTTER. 



CHAPTER I. 



TREATMENT OF CREAM PREVIOUS TO THE 

 CHURNING. 



IN describing the treatment of cream preparatory to 

 the churning, and in examining the conditions influencing 

 the keeping quality of the butter, we note that the 

 different methods of cream separation do not produce the 

 same kind of cream. We thus distinguish between two 

 main groups the acid cream obtained from the shallow- 

 setting system and the sweet cream obtained in the deep 

 setting systems. 



It is natural that raw products so different as these two 

 kinds of cream demand a radically different treatment, for 

 which reason they ought to be treated separately. To 

 avoid repetition the treatment of sour cream from the 

 shallow-setting system will be explained after the sour 

 cream obtained by ripening of sweet cream has been con- 

 sidered, and we shall therefore first take up the treatment 

 of sweet cream preparatory to churning. 



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