DAIRYING 59 



failing to keep the cream in motion while it is being heated. When 

 the cream curd is cooked into hard lumps these may cause con- 

 siderable annoyance, but they may be removed by straining the 

 cream into the churn and by washing the granular butter several 

 times. The curd specks are heavier than water and will sink when 

 the churn is half filled with water and allowed to stand. These may 

 then be drawn off with the wash water and the operation repeated 

 until most of them are removed. 



SWEET CREAM BUTTER 



505. A somewhat limited demand for sweet cream butter 

 is usually found in large cities. Such butter is churned a short 

 time after the cream is separated from the milk, and for most 

 people it has what would be designated as a flat, insipid taste. 

 None of the flavor due to cream ripening and souring is present, 

 and the characteristic butter flavor sought for by the general 

 market is almost entirely lacking when such butter is freshly 

 made. 



506. Sweet cream butter does not always keep well, and it 

 must be shipped to customers frequently and in small quantities in 

 order to keep them supplied with a fresh and agreeable article. 

 Perfect cleanliness is absolutely necessary in making this butter, 

 as the introduction of foreign flavors by means of dust, dirt, or by 

 the absorption of surrounding odors is very quickly noticed on 

 account of the uniformity in taste of fresh butter; the best grades 

 have such a delicate flavor that slight taints are very easily 

 noticed. 



507. Sweet cream butter may be made by skimming a rich 

 cream testing about 40 per cent, fat; then, by letting this stand 

 at near 40 F. for two or three hours to harden the fat, the cream 

 may be churned in a reasonable length of time, and practically all 

 the butter churned out. If the cream is much thinner than this, 

 the churning may require several hours, and if the temperature is 

 allowed to rise much above 50 there will be a large loss of butter 

 in the butter-milk. 



