CHAPTER III 



BUTTER MAKING 



The a B C's of butter making are separating the 

 cream from the milk, preparing the cream for churn- 

 ing or ripening, churning, packing and storing; 

 five simple steps full of pitfalls for the unwary. 

 What are the precautions to be taken ? How can 

 losses be avoided ? How can savings be made by the 

 proper regulation of temperature and pressure? 

 After studying the manufacturing methods of many 

 of the most successful butter makers of the country, 

 a few of the factors which enable the butter maker 

 to manufacture consistently a uniform product of 

 high quality will be set forth. 



Separating the Cream. 



If the cream separator is working efficiently there 

 should not be more than .01 to .02 per cent of fat 

 left in the skimmed milk. The efficiency of the ma- 

 chine depends upon the following factors : 



1. Temperature of milk being separated. If the 

 separator is set up properly, temperature is the 

 factor which is most likely to affect the ef- 

 ficiency of the machine. If the temperature is 

 below 85°-100° F. the separator will not re- 

 move all the fat. 



2. Speed of the separator. If belt driven, keep 

 the belt tight. If turbine driven, the proper 

 speed can be insured by placing a pressure 

 gauge in the steam line. It must be remem- 

 bered that if the separator is not operated at 

 the specified speed, it will not skim clean. 



3. Eate of flow of milk. Operate the separator to 



