TREATMENT OF CREAM PREVIOUS TO THE CHURNING. 205 



Sweet-cream Butter. The treatment which sweet 

 cream must undergo depends, first of all, upon how the 

 cream and milk from which it was made have been pre- 

 viously handled, and on the kind of butter to be produced. 

 Different kinds of butter seem to require cream of differ- 

 ent quality, and the sweet-cream butter seem to be spe- 

 cially particular in this respect. 



The cream used for the manufacture of this kind of 

 butter must not have undergone the least decomposition, 

 since the most important point in this butter is that its 

 taste has not been changed by any acid fermentation in 

 the cream or by other processes. Sweet-cream butter is 

 the most delicate, and has the poorest keeping quality of 

 any kind of butter. In its manufacture the treatment of 

 both milk and cream must therefore, more than ever, be 

 directed toward checking the growth of the bacteria. The 

 main precautions to be taken in the manufacture of sweet- 

 cream butter are as follows: rapid removal of the milk 

 from the stable where the milking has been done under as 

 cleanly conditions as possible; sterilization of milk vessels; 

 rapid cooling in a light and clean room, or preferably cen- 

 trifuging, and subsequent strong cooling toward freezing- 

 point (pasteurization cannot be applied, since sweet-cream 

 butter easily assumes a cooked taste); then rapid heating 

 to the temperature of churning, and the most careful 

 churning. Even a partial neglect of these precautions 

 will tell on the quality of the product in one way or an- 

 other. On account of the delicate nature of the sweet- 

 cream butter it has not obtained a general sale on the large 

 markets. 



Paris Butter. In the manufacture of " Paris butter " 

 or " St. Petersburg butter " we can reach a far better keep- 



