268 CREAMERY BUTTER MAKING 



as soon as the proper churning temperature is reached. The 

 remaining cream is preferably also pasteurized and then 

 treated with starter and ripened in the usual way. The 

 same practice may also be followed with reference to 

 milk. 



Grading is adyantageously practiced in a great many 

 of the larger creameries, but owing to the extra labor 

 and expense involved, it can not be adopted with the 

 same advantage by the smaller creameries. 



With small creameries that can not make separate 

 churnings. grading may still be followed to advantage. 

 Where it is desired to churn all the cream in the same 

 churning, a better quality of butter is possible when the 

 sweet cream is ripened by itself with a heavy starter and 

 the sour, stale cream added to this a few hours previous 

 to churning. Adding sour, stale cream to sweet cream 

 is equivalent to adding so much starter of a kind not likely 

 to produce very good results. jNIoreover when a fine 

 flavored starter is added to such a mixture its influence 

 is small compared with what it is when added to sweet 

 cream, because acid is a hindrance to the development 

 of the lactic acid bacteria. 



Where old, sour cream is held some hours it should be 

 kept at a low temperature. 



Grading to do Justice and Improve Raw Material. 

 The butter maker has far better control over sweet cream 

 than he has over sour cream and can therefore make a bet- 

 ter quality of butter from it. It is then no more than just 

 that the patron who takes good care of his cream and 

 endeavors to deliver it often, should receive more for it 

 than the man who is careless and delivers the cream only 

 once a week. Wherever possible patrons should be paid 

 according to the quality of cream delivered. 



