THE MANUFACTURE AND HANDLING OF BUTTER. 243 



Cleaning of Churn. The buttermilk should be removed 

 from the churn as soon as possible after the butter is taken 

 up, and the cleaning of the latter should take place at once. 

 The churn with cover is washed with cold water and then 

 brushed with hot water, after which it is thoroughly 

 steamed, or filled one fourth full with boiling-hot water, 

 which is churned for five minutes and then drained off. 

 The churn and cover is carefully brushed with pure dry 

 salt, and rinsed with hot water and aired. This lengthy 

 process has proved most satisfactory in practical creamery- 

 work. When cleaned in this way the churn will retain a 

 sweet smell which, I am sorry to say, is not often met 

 with in the churns of our creameries. 



The butter should be left for some time after salting to 

 allow the salt to dissolve. At a temperature of 46-50 F. 

 the butter needs 3-4 hours before the salt is dissolved and 

 before the consistency necessary for the last working is 

 reached. 



When ready the butter should be firm, of a clear, not 

 milky color; should show a dry surface, and when packed 

 in the tub should not lose appreciable quantities of brine 

 even during a long transportation. 



The tub must be properly cleaned and sterilized before 

 the butter is packed into it. 



The butter is to be packed closely and firmly in the tub 



the development of bacteria. It leads to unite the small drops of 

 buttermilk in the butter to larger, which may be easily expelled ia 

 working. Unfavorable conditions are thereby created for the bacteria, 

 the moisture necessary for their development being removed for the 

 larger portion of the butter ; and the salt content where some fluid 

 remains becoming so concentrated that the bacteria are checked in 

 their development, 



