CHURNING AND WASHING BUTTER. 247 



in American creameries than it is to-day. Many creameries 

 would be in a much sweeter and purer condition if they were 

 given a good coat of whitewash on the inside once a month. 

 Refrigerators, wooden utensils, and rooms of any kind can be 

 kept in a good sweet and pure condition by whitewashing or 

 sprinkling a little lime on them. 



Washing of Butter. 



Purpose of Washing. — The chief object of washing butter is 

 to remove as much buttermilk as possible. The more impure 

 the cream is, the greater is the importance of getting the butter 

 thoroughly washed. In the winter, when it is cold, and the 

 cream is in good condition, some makers do not wash the 

 butter at all. But this is not a safe method. The removal 

 of the buttermilk constituents should be as complete as con- 

 ditions will permit. 



Temperature of Wash-water. — The temperature of wash- 

 water should be as nearly like that of the cream when churned 

 as is consistent with the other conditions. Extreme and rapid 

 changes in temperature should always be avoided. Occasionally 

 it is necessary to use water that is colder than the cream. At 

 other times it is necessary to use wash-water at a higher tem- 

 perature than that of the cream. If the butter churns soft, 

 do not use ice-cold wash-water to chill the butter, as it has a 

 tendency to give butter a tallowy appearance. Neither should 

 hard butter be quickly softened by using wash-water at a very 

 high temperature, as it is likely to cause the butter to assume 

 a greasy and slushy texture. If it is necessary to change the 

 degree of hardness of the butter, change it gradually by using 

 water at a moderate temperature and allowing the butter to 

 be in contact with it a longer time without agitating it much. 



Unless the butter is of very poor quaUty, excessive washing 

 should be avoided. Cold water is said to absorb a considerable 

 portion of the flavoring substances. If the quality of the 

 butter is poor, many of the undesirable flavors and odors are re- 



