CONTENTS. XI 



PAGE 



8. Length of Time a Starter Can be Carried 222 



9. Poor Starters 223 



10. Under-ripening and Over-ripening of Starters 223 



11. Amount of Starter to U.se 224 



12. Use of Starter-cans 225 



CHAPTER XVI. 



Churning and Washing Butter 226 



1. Definition 22(i 



2. Conditions Affecting the Churnability of Cream 227 



A. Temperature 227 



B. Richness of Cream 231 



C. Amount of Cream in Churn 233 



D. Degree of Ripeness 234 



E. Nature of Agitation 235 



F. Size of Fat-globules 236 



3. Straining of Cream 238 



4. Color 238 



5. "When to Stop the Churning Process 239 



6. Churning Mixed, S«'eet, and Sour Cream 243 



7. Difficult Churning 243 



8. Keeping Cliurn in Sweet Condition 245 



9. Washing of Butter 247 



A. Purpose of Washing 247 



B. Temperature of ^^'ash-water 247 



C. Kind of Wash-water to U.-^e 24S 



10. Methods of Purifying Wash-water 250 



A. Filtration 250 



a. Continuous 253 



6. Intermittent 254 



B. Pasteurization 250 



11. Advantages of Purification of Wash-water 255 



CHAPTER XVII. 



Salting and Working of Butter 256 



1. Amount of Salt to Use to Produce Proper Flavor 256 



2. Effects of Salt upon Keeping Properties 258 



3. Salt Facilitates the Removal of Buttermilk 259 



4. Salt in Relation to Water in Butter 259 



5. Gritty Butter 263 



6. Mottled Butter 263 



7. Brine-salting 264 



8. Objects of Working Butter 266 



