THE PRINCIPLES OF BUTTER-MAKING 133 



which have been responsible for the production of 

 butter-flavour of high class. If this buttermilk is 

 added to the cream which has been obtained from 

 the milk in the now thoroughly clean dairy, that 

 cream will be inoculated, and when it has ripened 

 it will be sufficiently perfect to be churned with 

 every hope of success ; and henceforth, so long 

 as cleanliness is observed, there need be no fear 

 as to the maintenance and constant reproduction 

 of the friendly bacteria which are so desirable, as 

 we have pointed out, in the manufacture of butter. 

 Let us now deal with the actual process of 

 manufacture. The milk is drawn from the cows, 

 and arrives in the dairy at a temperature of 

 about 90 F. or a little higher. It may be at 

 once passed through the mechanical separator 

 and skimmed, or it may be poured while still 

 warm into shallow vessels in order that the 

 cream may rise by gravitation. Under such 

 conditions the dairy should not be more than 

 60 F. if it is as low as 50, so much the better. 

 The reason is that the greater the difference 

 between the temperature of the milk and the 

 temperature of the dairy the quicker and the 

 more effectually will the cream rise. Cream is 



