CONTENTS 



Xlll 



CHAPTER VIII 



Butter-Making 

 Creaming 



Methods of creaming . 

 Water dilution method 

 Centrifugal creaming 



Development of the centrifugal separator 



Conditions affecting separation 

 Quality of cream for butter-making 



Directions for care of cream on the farm 



Grading of cream .... 



The ripening of cream . 



Amount of starter to use 



Quality of starter 



Temperature for ripening cream 



Amount of acid to develop 

 Pasteurization of cream for butter-making 

 Churning 



Richness of the cream . 



Temperature of cream . 



The ripeness of the cream . . . 



The amount of cream in the churn 



The speed of the churn 



The quality of the fat globules 



When to stop the churn 



Difficult churning 

 Washing the butter .... 



Purpose of washing 



Temperature of the water 



Quality of wash water . . 

 Salting the butter . . . . 



Moisture-content of the butter 



The factors under the control of the butter-maker 



Factors not under the control of the butter-maker 



Working the butter 



Printing and packing the butter .... 

 Butter grades and scores ..... 

 Butter rules of the New York Mercantile Exchange 

 Butter defects and how to correct them 



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