3()0 COLD STORACl-; AND BUTTER ]()R STORACIi PURPOSES 



will come out of storage in good condition. In fact, some of the 

 leading butter dealers are now giving a preference, for storage 

 purposes, to butter made in the large creameries where the 

 acidity of the cream is reduced and the butter is manufac- 

 tured under conditions that impart to it a good body and 

 texture. The statement made elsewhere, that one of the large 

 creameries made 25 million pounds of butter last year that graded 

 Extras or Specials, demonstrates what can be and is being done. 

 However, not all the butter made in large creameries is of this 

 cjuality, owing to lacl^ of care and skill in the manufacturing. 

 Improper neutralizing, neglect to churn at a sufficiently low 

 temperature and improper working are some of the causes of the 

 production of butter of low quality or an inferior grade. 



Working and Packing Butter for Storage Purposes. — Cream 

 should be cooled until the fat is chilled to such a point that the 

 granules of butter when they gather will be in sufficiently firm 

 condition. The butter can then be sufficiently worked to thor- 

 oughly incorporate the salt, so that the finished product wiU not 

 contain loose moisture and show up leaky when packed. (See 

 chapters on Churning and Working Butter.) 



Butter should be packed very closely in the packages, whether 

 box or tub, to avoid air pockets. The tubs or boxes should be 

 thoroughly steamed before paraffining, and care should be 

 exercised to make sure that all parts of the wood are coated with 

 hot paraffin. Care should also be taken to keep tubs and liners 

 in a dry place. 



For preparing tul^s, boxes and liners for packing butter, see 

 Chapter XIX. 



Some butter is held in storage for more than a year, but it is 

 very seldom that very much butter is held over nine months. 



The Navy butter is put up under gcn-ernment instruction and 

 is made from sweet cream, or cream containing not more than 

 .25 of one per cent of acid, and pasteurized without the use of a 

 starter. 



The first to recommend churning the cream sweet was Mr. 

 J. D. Leclair of St. Hyacinth Dairy School, Quebec, Canada. 

 His method is outlined in a bulletin issued in 1904. The cream 



