HANDLING OF BUTTER AFTER CHURNING. IdT 



working than butter from cream ehurnecl two or 

 three hours after cooling. 



6. The lower cream is cooled and the longer it 

 is held at a low temperature the more the butter 

 must be worked. 



142. Packing butter. Cleanliness in handling the 

 butter when packing, and neatness of the package, 

 play an important part in the success of a creamery. 

 A neat package is a good advertisement for a cream- 

 ery and is a true index to the character of the oper- 

 ator. Butter should be packed immediately after it 

 is worked enough to properly incorporate the salt 

 and before is hardens or "sets." If butter is packed 

 after it has hardened, some of the moisture which 

 has collected in small drops is easily expressed; 

 while if it is packed while soft less moisture is lost. 



143. When butter tubs are used place a small 

 quantity of butter in each tub and pack it down 

 well in order that the bottom of the tub will be per- 

 fectly filled. Then proceed to fill the tubs. When 

 boxes are used the corners should be well filled in 

 order to exclude the air, and the top should be cut 

 off smoothly. Boxes may be paraffined or parch- 

 ment lined or both depending upon the demands of 

 the commission house buying the butter. The top 

 may be covered with a paper square and a little salt 

 sprinkled on top. As a rule the top of the butter is 

 cut oif smoothly, even with the top of the tub. If 

 a liner is used in the tub, turn the top of it, which 

 usually extends one-half to one inch above the top 

 of the tub, over onto the butter. Now place a cloth 

 circle on top of the butter, sprinkle a layer of salt 



