REFRIGERATION IN CREAMERIES. 215 



culture may be added and the churning proceeded with at once ; 

 or the cream may be churned without any culture immediately 

 after pasteur zation and cooling. 



This plan saves the labor of making and adding cultures, and 

 the results are satisfactory, except for an extra loss of fat in the 

 buttermilk, causing a slight decrease in the yield of butter. It 

 is altogether likely that this difficulty will be overcome by hav- 

 ing the cream thinner (lower percentage of fat) and the tem- 

 perature lower, so as to increase the length of time required to 

 churn. Cream churned at once after pasteurization tends to 

 form butter too quickly. 



Two boxes of sweet cream butter shipped to London, Eng- 

 land, in 1905, were reported by an English expert as arriving 

 "flavor and condition perfect." 



SALT LESS BUTTER* 



There is a growing demand in British markets for butter with- 

 out salt, or with a very small proportion of salt. In order to 

 preserve the flavor of saltless butter various forms of " preserva- 

 t'ves," "aroma preservers," etc., are now on the market. Ex- 

 pe iments indicate that powde ed borax, or boracic acid, is the 

 basis of all these so-called "preservatives." Some of them have 

 a certain proport on, about two per cent, of soda, or soda and 

 common salt mixed with borax. The price of these commercial 

 pie.ervatives is about double that of borax, etc., and any butter- 

 maker can prepar j his own preservative, if he is not satisfied 

 with common borax, which will usually give good result \ How- 

 ever we think the whole question of food preservatives should 

 be under Government inspection and control. 



In no case should over one-half of one per cent, of " preserva- 

 tive " or borax be used in butter, and one quarter of one per 

 cent, is better, as there is less danger of giving a "preservative" 

 flavor to the butter. The preservative may be mixed with the 

 salt and applied the same as salt where both are used. If used 

 alone it should be sifted evenly over the mass of butter and be 

 worked in, similar to common salt. 



The second washing of the butter may be given with water 

 in which borax has been dissolved, and this will be sufficient 

 preservative in many cases. 



REFRIGERATION IN CREAMERIES. 

 Good refrigeration is a very important part of 

 creamery work. It is necessary for cooling the cream 

 and hardening the butter, as well as for preserving 



