Butter Making 21 



preparing the cream for churning. The various 

 methods of preparation are as follows : 



1. The cream may be pasteurized, if sweet, held 

 cold and churned sweet. 



2. Pasteurized, starter added and churned. 



3. Neutralized and not pasteurized, starter added 

 and churned. 



4. Neutralized, pasteurized, starter added and 

 churned. 



Sweet cream should be pasteurized before churn- 

 ing, or there will be a large fat loss in the but- 

 ter-milk. Cream that is churned sweet makes a 

 milder-flavored butter and keeps better in storage. 



Amount of Starter. 



No definite rule can be stated as to the amount of 

 starter to add, as it will vary from 1 to 30 per cent. 

 The proper amount depends upon the length of time 

 the cream is ripened, the ripening temperature, the 

 acidity of the starter and the acidity desired in the 

 cream at the time of churning. The amovmt of acid 

 or degree of ripeness is determined largely by the 

 amount of fat in the cream. The more fat the less 

 acid is required. The cream when ready to chum 

 should have 0.3 to 0.65 per cent acidity. 



There is no definite time when the starter is 

 added. Some butter makers prefer to add it when 

 the cream is partially cooled, usually from 75° to 

 90° F. The cream must be cooled below the tem- 

 perature at which the lactic acid organisms are 

 killed before the starter is added or its elFect will be 

 lost. Others prefer to add it after the cream is 

 partially cooled. Lumps of starter cause white 

 specks in the butter. Therefore, the starter should 

 be strained. 



