240 MODERN DAIRY PRACTICE. 



Whether this strong cooling is applicable under all condi- 

 tions in the manufacture of sour-cream butter I cannot 

 say; the method has proved very satisfactory in the manu- 

 facture of " Paris butter." 



The churning should not be stopped too soon ; the but- 

 ter granules ought to be well formed before being taken 

 out of the churn (about the size of wheat-kernels or 

 smaller). In taking the butter out of the churn it is often 

 rinsed with water; this method is hardly to be recom- 

 mended. It arises from the desire to obtain a mildly-acid 

 butter or one entirely free from acidity, resembling some- 

 what sweet-cream butter in taste. It frees the butter from 

 excessive acid and buttermilk, but the flavor of the butter 

 will be apt to suffer at the same time. The ripening may 

 therefore rather be conducted so that no excessive acidity 

 arises and the churning so arranged that the buttermilk 

 drains off without such a washing. 



When the butter is taken out of the churn it is usually 

 left in the butter-trough for a while to allow the buttermilk 

 to drain off. The butter should here be kept covered to 

 prevent dust, etc., from falling into it, and so as not to 

 expose it to the action of light. 



Working the Butter. The butter worker should re- 

 peatedly be washed with boiling-hot water before being used 

 and then cooled with iced water. It is at present the 

 fashion at our creameries to work the butter very lightly the 

 first time, so that a good deal of buttermilk is left in it. By 

 this method, which springs from a fear of overworking the 

 butter, it seems to me, however, that the matter is brought 

 over on the wrong track, for the only chance for a com- 

 plete separation of unnecessary buttermilk from the butter 

 is offered in the first working. In my opinion all pos- 



