164 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



The length of time that a starter can be propagated depends 

 on how carefully you handle it, and how clean your milk and 

 milking utensils are. I have used a commercial starter but could 

 see no difference in the result. 



By carefully using a good starter a more uniform butter 

 can be made and a better flavor can be developed. 



The starter and acid test are indispensable for good butter 

 making. 



The Churning. 



After the cream is properly ripened and cooled to the proper 

 temperature it is taken to the creamery where it is churned. 

 The temperature of the cream when placed into the churn is 

 from 60 degrees F. to 62 degrees F. in winter and about 50 

 degrees F. in summer. 



The temperature of the butter-milk after churning is about 

 58 degrees F. in winter and 55 degrees F. in summer. 



The time required for churning is from one-half to three- 

 quarters of an hour. 



The churning temperature depends on the season of the year, 

 the kind of feed, the richness of the cream, the amount of acid 

 in the cream and the stage of the lactation period. 



Before the cream is churned the churn is scalded with boil- 

 ing water and then cooled with cold water after which the cream 

 is placed in the churn and churned until the butter granules are 

 the size of a kernel of wheat. The butter-milk is then drawn 

 off and the butter washed in two wash waters, using enough 

 water at each washing to float the butter nicely. In washing the 

 butter the churn is revolved several times before the water is 



drawn off. 



Salting the Butter. 



After the butter has been washed and the water drained off, 

 salt is added at the rate of 1^^ oz. to the pound of butter, the 

 churn is revolved several times and then the worker is started. 



The working usually requires about 8 minutes. This will 

 depend, however, very much on the judgment of the butter- 

 maker. After the butter has been worked for about 5 minutes 

 the worker is stopped, the brine drained off and some water 



