U(! MODERN BUTTER MAKING. 



to about 50° F. unless it is to be churned at once. 

 The temperature of 50° F. praetieally stops the de- 

 velopment of lactic acid. However, when cream is 

 held over night acidity will develop very slowly and 

 by churning time the cream will have the necessary 

 acidity. The higher the acidity in cream the lower 

 should be the temperature to which it should be 

 cooled and the sooner should it be churned. If it 

 should happen that cream gets over-ripe, cool it im- 

 mediately and churn it two or three hours after 

 cooling. If it is impossible to churn so soon after 

 cooling, dilute the cream with clean, cold well wa- 

 ter, hold at a low temperature and churn as soon as 

 possible. Add a little salt to the cream and stop 

 churning when the stage of fine granules is reached. 

 Wash twice with cold water, to which has been ad- 

 ded 1 per cent of salt and have the churn in fast 

 gear while washing. Salt and work butter as usual. 



189. Coarse flavor. Coarse flavor in butter may 

 be caused by faulty methods in the handling of the 

 cream or the starter, or both. It may also be the 

 result of using poor milk or cream. When sweet, 

 sour, musty, and unclean cream are mixed, a coarse 

 flavor is noticeable in the butter even though the 

 cream has been well cared for. Also when a variety 

 of differently soured and flavored creams are mixed, 

 the result is usually a coarse flavor in the butter. 

 Improperly ripened cream may also cause a coarse 

 flavor in the butter made from it. 



The creameryman should try to get milk or cream 

 of a uniform acidity and quality, and should not 

 ripen the cream to too high acidity, nor hold it a,t, 



