DAIRYING 5 



days or a week old will be greater than the expense of churning 

 as often as every other day. The only way in which a satisfac- 

 tory grade of butter can be made from "shallow setting" gravity 

 cream is to either churn every other day or to skim the cream 

 before it sours and then keep the sweet cream in a cool, clean 

 place so that it sours very slowly during the days between 

 chu.rnings. There is more danger of making defective butter 

 from over-ripening (see Paragraph 470) than from under-ripen- 

 ing such cream, and the sweeter it is churned the better the 

 quality of the butter obtained from it. 



373. If cream stands so long that the whey separates, this 

 whey should be poured off and not put into the churn with the 

 cream, as the richer the cream in the churn the better the quality 

 of the butter. 



In churning all gravity cream, any handling that will increase 

 its richness will improve the quality of the butter and reduce the 

 length of time necessary to churn the cream to butter or to make 

 the "butter come." 



374. Cream From "Deep Setting" Milk in Cold Water. If 

 cream is obtained by setting milk in cold water in deep cans, 

 it differs from the "shallow setting" cream in two particulars: 

 First, it is sweet when skimmed, and second, it is thin, containing 

 only about 20 per cent. fat. It is therefore possible to make a 

 much more uniform grade of butter from deep than from shallow 

 setting cream because the sweet cream gives an opportunity for 

 controlling the ripening process. This may be done by placing 

 the sweet cream in a can. or vat which is so arranged that its 

 temperature may be controlled. As a rule the cream should be 

 warmed when sweet and after it has soured, cooled and kept cold 

 until churned. 



It is not advisable, however, to hold even sweet cream longer 

 than two days before churning it. The practice of adding a 

 small amount of sweet cream to a can or vat each day for a 

 week and then churning the mixture will never make so good a 

 grade of butter, no matter from what source the cream comes, 

 as churning every other day. 



375. Sweet cream should not stand at a temperature near 

 70 degrees F. for more than ten hours, as a longer time at this 



