20 A Handbook for Dairymen 



capacity and keep the feed cup filled to the 

 level indicated by the maker. 



4. Percentage of fat in the cream. Sometimes a 

 cream rich in fat will not be skimmed clean. 

 Butter makers differ as to the desirable fat con- 

 tent but a cream testing 30-35 per cent fat will 

 give satisfactory results. The separator will 

 not always deliver cream containing exactly the 

 same percentage of fat, even if the cream screw 

 is adjusted properly. If an exact percentage of 

 fat is desired, it can only be secured by stand- 

 ardizing. (For method of standardizing, see 

 page 31.) 



5. Amount of slime in bowl. 



Most butter makers install a pre-heater to heat 

 the milk to the proper separating temperature. It 

 is desirable to connect a recording thermometer to 

 the pre-heater. This gives the operator an accurate 

 working guide and the management a check on 

 operating conditions. 



Pasteurization. 



There is no " best practice " in regard to pasteur- 

 ization. There are pro-pasteurizers and those who 

 are against it. Those that favor pasteurization 

 base their judgment on the fact that it eliminates 

 the possibility of disease and that it usually im- 

 proves the flavor of the butter. A temperature of 

 145° F. for thirty minutes has proved to be very 

 satisfactory. However, if cream is pasteurized at 

 too high a temperature, the butter is likely to have 

 a cooked flavor. After pasteurization the cream 

 should be cooled to the ripening temperature of 60° 

 to 75° F. 



Preparing the Cream, for Churning — Ripeving. 



Good judgment of the butter maker and the taste 

 of the consumer usually determine the method of 



