DAIRYING 



DAIRYING--VI 



BUTTER-MAKING. CON T. 



517. The flavor and keeping quality of butter is largely 

 influenced by the way in which the cream is treated before 

 churning it. There are often certain variations in the results 

 obtained even when apparently the same method of treatment 

 is followed from day to day, but the general characteristics 

 of the three kinds of butter commonly made in American 

 creameries may be illustrated by a series of experiments made at 

 the Wisconsin Dairy School. 



The general plan of the experiments was to mix ten to 

 fifteen hundred pounds of sweet cream from the separators in 

 a large vat. This cream was then divided into three lots, A, B, 

 and C. Some of the details of one experiment are given below; 

 these will serve to illustrate the course pursued in all the 

 others. 



518. Lot A, was cooled to about 50 F. and churned 

 sweet. The acidity of the cream was about 0.3 per cent, and 

 its test 30.0 per cent fat. This churning required about one 

 hour; the temperature of the buttermilk being 52 F. and its test 

 0.1 per cent fat. The granular butter was washed twice, the 

 temperature of the water being 50 F. The bulk of the 

 butter was packed in tubs and four ten-pound packages were 



