HOW IS IT DONE? 



343 



Why is it done? For the purpose of improving the flavor, 

 increasing the yield of butter through a reduced loss of fat in 

 the buttermilk and to shorten the time required to do the 

 churning. The latter two benefits are brought about by the fact 

 that the acid coagulates the casein and renders it brittle. 



Fig. 114. — Milk cooling tank, cover in place. (Courtesy of Minnesota Tank and Silo Co., 

 Minneapolis, Minn.) 



How is it done? There are two more or less distinct meth- 

 ods: (1) the farm dairy method ; (2) the creamery method. 



1. In what may be called the farm dairy method the process 

 is direct and simple. The cream is held after separating for one 



