358 COLD STORAGE AND BUTTER FOR STORAGE PURPOSES 



The butter referred to above, which was made at Strawberry 

 Point, was made from cream containing .68 of i per cent of acid, 

 and it was ripened with a pure culture starter; it must be taken 

 into consideration, however, that Strawberry Point at that time 

 received whole milk of an exceptionally good quality. The milk 

 was inspected on the stand by a man who had been engaged for 

 that purpose, and any milk that was sour or tainted was rejected. 

 At the present time very little butter is made under what is 

 known as the whole-milk system. Possibly 90 to 95 per cent of 

 the butter produced in this country is manufactured from so- 

 called hand-separator cream. The result is that the producer 

 has entire charge of cleansing separators and other utensils 

 that come in contact with milk and cream, and some of the 

 producers do not adopt the most sanitary methods in cleansing 

 their separators and other utensils used in the dairy. In addi- 

 tion to this, there is, in many cases, the neglect to properly cool 

 the cream after each separation. Some make a practice of mixing 

 the warm cream with the previous lot that was separated without 

 cooling, and the cream may also be held for a long time on the 

 farm before it is delivered to the creamery or cream-buying 

 station. 



To the farmer the delivery of cream involves an economic 

 problem. He cannot afford to go daily to the creamery or the 

 cream-buying station, and the result is that he holds the cream 

 until he has about a can of it, or enough to warrant him in 

 making the trip to town. Cream of this character is usually 

 more or less sour when it reaches the creamery where it is to be 

 manufactured into butter. Some of it is too sour for pasteur- 

 ization and the acidity must be reduced. 



Various investigations have shown that butter churned from 

 high-acid cream has a tendency to become fishy when placed in 

 storage. The use of bad starters has an injurious effect also. 



One of the leading butter houses in New York has instructed 

 the creameries sending it butter not to use starters during the 

 storage season. Investigations have demonstrated that for 

 storage purposes low-acid and light salt give the best results 

 under present conditions. 



