92 DAIRY LABORATORY GUIDE 



BUTTER MAKING 



The beginner, when starting a new line of work, often 

 loses much valuable time because of vague notions as to the 

 plan of procedure. The first thing is to have a clear under- 

 standing of the object of the exercise; then proceed systemati- 

 cally. 



Ripening. The cream for churning needs to be ripened 

 until a definite percentage of lactic acid is developed. This 

 is best done by placing the cream in a can or a small vat 

 where it can be held at a constant temperature. 



The best temperature for ripening cream is about 70F. 

 At this temperature the lactic acid bacteria multiply rapidly 

 and will require only a few hours to sour the cream so it is 

 ready to churn. It is well to stir the cream frequently during 

 ripening, in order that the acid may develop evenly and the 

 cream be free from lumps when put into the churn. 



Preparing the Churn. It is well to prepare the churn by 

 scalding with hot water or steam to fill up the openings in the 

 wood, destroy germs, and prevent the lodging of the butter- 

 milk. After scalding, cool the churn with cold water before 

 adding the cream. 



Lock the churn so it will not revolve; otherwise accidents 

 may occur and the cream be lost. 



Filling the Churn. Weigh out a definite quantity of cream 

 as directed in the exercises; then determine the percentage 

 of butter-fat and the amount of acidity. 



Temper the cream to the proper degree and transfer to the 

 churn. Care is necessary to strain the cream into the churn, 

 in order to eliminate lumps or foreign matter that may be in 

 the cream. 



Add sufficient coloring to bring the butter to " June color." 

 The amount will depend upon the season of the year. In 



