148 MODERN BUTTER MAKING. 



To overcome such faults, pasteurize high acid 

 cream very carefully and dilute it with good, sweet 

 milk or a good heavy starter, after, the cream is 

 cooled for ripening. Do not ripen such cream high, 

 nor keep it long after it has been ripened before 

 churning it. Do not use over-ripe or curdy starters. 

 High acid cream should always be strained before 

 putting it into the heating compartment of the 

 pasteurizer as this will prevent undue curdling of 

 the casein. The addition of a little viscogen or lime 

 water will neutralize the acidity and the temper- 

 ature should be watched carefully during pasteur- 

 ization. After churning, a little salt added to the 

 wash water will aid materially in ridding the but- 

 ter of this flavor. If about V2 per cent of salt is 

 added to the cream it will cause the butter to come 

 in well defined granules. 



192. Specks in butter. There are a number of 

 faults in butter which the creamery operator can- 

 not pi'eveiit, but whenever specks appear in the but- 

 ter, we must give most of the blame to the man in 

 charge of the butter making. Specks are dueto the 

 incorporation of pieces of coagulated casein and can 

 be prevented by carefully attending to all details 

 pertaining to the handling and ripening of cream. 

 Over-ripe cream, when not well strained and which 

 has not been carefully pasteurized, may cause 

 specks in the butter. By the improper application 

 of heat, the casein coagulates into fine granules and 

 some of these granules find their way into the but- 

 ter. Cream should always be well stirred and 

 strained before churning. 



