IGO MODERN BTJTTER MAKING. 



heated during transportation. Very rich cream, 

 pasteurized and not cooled to a sufficiently low tem- 

 perature before churning, is likely to produce oily 

 butter. Conn, in Practical Dairy Bacteriology, Chap- 

 ter 9, page 219, says: "An organism capable of pro- 

 ducing an oily effect on the butter, which is very 

 common in Denmark, and produces considerable 

 loss, has been discovered and studied by Jensen. It 

 is an acid organism which curdles milk readily, but 

 when growing in cream develops peculiar charac- 

 teristics which give a strong, unpleasant taste. The 

 result upon butter is quite disastrous." 



When very, rich cream (33 to 40 per cent) is 

 churned at a temperature which causes the butter 

 to come very quickly, the fat globules are not all 

 sufficiently solidified, and the butter is apt to have 

 a slightly oily flavor. This can be prevented by 

 cooling the cream low enough and holding it long 

 enough before churning. The richer the cream, the 

 longer it should be held cold before churning, and 

 the lower should the temperature be. 



W. Pleisehmann, Pli. D., in The Book of the Dairy, 

 says, on oily butter: 



"Churning very rich cream above 32 per cent but- 

 ter fat. 



Very rich cream may easily cause oiliness in but- 

 ter from the following causes : 



1. Not cooled low enough before churning even 

 though the cream is held over night. 



2. By churning too fast and thereby not giving 

 the fat time enough to solidify during the act of 

 churning. 



