DAIRYING 



DAIRYING Part V 



BUTTER MAKING. 



370. In a general way the process of butter making is the 

 same "on the farm as it is in the creamery. Cream is churned 

 until the butter separates in the shape of small granules about 

 the size of wheat kernels, the butter milk is then drawn off, a 

 little water added to rinse away the last traces of butter milk, 

 the granular butter salted, then worked, and finally placed into 

 jars or tubs and sold. 



The quality of the butter made at either the farm or the 

 factory depends largely on the condition of the cream when it 

 is churned and on the skill of the butter maker in handling the 

 granular butter after it is churned. The quality of the cream 

 depends to a large extent on the way in which it is skimmed 

 from the milk. A great deal of the farm butter is now made 

 from what we have already described in a previous lesson as 

 gravity cream, and nearly all the creamery butter is made at the 

 present time from cream which has been skimmed from the milk 

 either at the farm or at the creamery by a centrifugal separator. 

 This difference in the kind of cream commonly churned at the 

 farm and at the factory makes the process of butter making 

 somewhat different in the two places. The farm butter is made 

 from milk of one herd and the cream from this milk is therefore 

 more susceptible to conditions that influence churning, such as 

 feed, stripper cows, etc., than is the cream at a creamery which 



