4 DAIRYING 



is a mixture of cream from many farms. In the creamery the 

 peculiar characteristics of the cream from any one farm are lost 

 in the large quantity of which it is a part in the factory churn. 

 The difference in conditions under which butter is made at the 

 farm and at the creamery require a somewhat different discus- 

 sion of the process as carried on in the two places, but the farm 

 butter maker may gain many useful points that will aid him in 

 improving the quality of the farm butter, by carefully following 

 the discussion of the creamery butter maker's methods, which 

 will be given somewhat in detail after the general description of 

 farm butter making. 



FARM BUTTER MAKING FROM GRAVITY CREAM. 



371. Cream From "Shallow Setting". If cream is obtained 

 by "shallow setting" the milk and this is allowed to stand until 

 the skim milk underneath is sour and thick, such cream is more 

 or less ripe or sour when it is skimmed. This will cause a 

 difference in ripeness of the cream from day to day and make 

 the butter of different churnings very uneven in quality. It is 

 therefore nearly impossible to get a uniform grade of butter from 

 week to week when the cream is obtained in this way. The only 

 satisfactory treatment of such cream is to churn it as often as 

 every other day. After allowing the mixed cream from two to 

 four skimmings to stand for at least 12 hours, this cream should 

 be strained through a cheese cloth placed over a hair sieve into 

 the churn. This will remove the lumps of curd and dried cream 

 that are often responsible for the white specks in butter. 



By churning as often as every other day, the best butter 

 possible to make from such cream will be obtained, provided 

 the cream does not get over-ripe and it is kept in a cool place 

 before churning. If such cream stands longer than two days it 

 may become tainted and sometimes strong from the excessive 

 souring that goes on, especially if it is allowed to stand several 

 days and sometimes a week between churnings. 



372. The losses from low prices in selling such butter be- 

 cause of its defective flavor that comes from the cream several 



