CREAMERY BUTTER MAKING 



231 



or less sour. Hence the necessity of grading. The 

 sour cream should be placed in a class 

 by itself and the same with the sweet 

 cream. 



The butter maker has far better con- 

 trol over sweet cream than he has over 

 sour and can therefore make a better 

 quality of butter from it. It is, then, no 

 more than just that the patron who takes 

 good care of his cream and endeavors to 

 deliver it often, should receive more for 

 it than the man who is careless and de- 

 livers the cream only once a week. In- 

 deed grading cream seems to be the only 

 resource left to the butter maker to in- 

 duce his patrons to deliver sweet cream. 

 Where it is desired to churn all the 

 cream in the same churning, a better 

 quality of butter is possible when the 

 sweet cream is ripened by itself with a 

 heavy starter and the sour cream added 

 to this some hours previous to churning. 

 Adding sour cream to sweet cream is equivalent to add- 

 ing so much starter of a kind not likely to produce very 

 good results. Moreover when a fine flavored starter is 

 added to such a mixture its influence is small compared 

 with what it is when added to sweet cream, because acid is 

 a hindrance to the development of the lactic acid bacteria. 

 Necessity of Pasteurizing. Experiments have abun- 

 dantly proven that average cream, whether sweet or sour, 

 will make a better quality of butter when pasteurized. 

 This subject is fully discussed in the chapter on pasteur- 

 ization. 



Fig. 73.-55% 

 Cream bottle. 



