DAIRYING ii 



the color. A good basis on which to calculate this amount is the 

 number of c. c. per 100 pounds of butter fat in the cream of the 

 churning, to which it is to be added. This will vary from about 

 25 c. c. in summer to 50 c. c. in winter per 100 pounds butter fat 

 in the cream. If butter color costs $2.00 per gallon and 25 c. c of 

 it per 100 pounds of butter fat are used, the cost of this 25 c. c. 

 is about one and one-third cents. If one gallon of color weighs 

 8 pounds and this costs $2.00, then the color cost 25 cents per 

 pound, and as butter usually sells for at least 25 cents per pound, 

 this color added to the butter, sells for about the same price as 

 is paid for it. 



393. The color is usually added to the cream in the churn 

 just before churning. If this should be forgotten, the color may 

 be stirred into the salt and this mixture added to the granular 

 butter when it is ready to be salted. The color will then be dis- 

 tributed through the butter when it is worked in the usual way. 



The butter color should be kept in a cool place, and small 

 bottles of it that have stood in a grocery store for some time 

 should always be examined before used, as a rancid odor some- 

 times develops in butter color, and this may be imparted to the 

 butter. 



394. Salt deepens the shade of color in butter, and different 

 amounts of the same color must be added to salted and to un- 

 salted butter in order to get approximately the same shade of 

 color in both kinds of butter. 



If the cream contains lumps of butter before churning, these 

 will not take the color added at first, but such butter becomes 

 evenly colored by standing. 



395. After placing the tight-fitting and securely-fastened 

 cover on the churn, revolve slowly a few times, then stop it and 

 pull the plug or ventilate the churn in order that the gases and 

 compressed air may escape. This should be done at least twice 

 during the first ten revolutions of the churn. It is a good plan 

 also to take the temperature of the cream in the churn after the 

 first few revolutions and if this is not near the temperature de- 

 sired, warm or cold water may be added to the cream until such 

 a temperature is reached. 



