Thirty-fourth Annual Convention. ^^ 



material is so good that there is nothing in the cream to produce 

 bad flavors you may get as good results by holding it over night ; 

 but the average raw material in most of the factories is rather 

 defective and if it is held over night there is bound to be a de- 

 velopment of bad flavors. We cannot get the temperature low 

 enough to stop the growth of bacteria ; we do get it low enough 

 to stop the growth of lactic acid bacteria but other bacteria will 

 produce their flavors at a lower temperature, and age I believe is 

 the prime factor in the poor quality of butter we have. 



Mr. Lee : — The discussion of this subject I will take up in 

 my talk tonight with some data we have on that. 



Member: — You spoke about churning cream as soon as it 

 comes in. Do you advise churning cream as soon as it is ripen- 

 ed and cooled down, or to hold it? 



Mr. Credicott: — I would hold it long enough to secure a 

 good body, that is to get the butter fat thoroughly cold. When 

 you cool cream, for instance, to a temperature of 50 degrees, 

 then allow that cream to stand an hour or an hour and a half and 

 it will show 52 or 53 degress, which is due to the fat being in 

 small globules and not being thoroughly chilled throughout. If 

 you churn in that condition the butter is liable to be greasy or 

 oily in flavor and have a poor body. It should be held long 

 enough so the fat is thoroughly cold and that will depend on 

 how low a temperature you use, the lower the temperature the 

 shorter the time needed to hold it. In fact I have done some 

 work churning absolutely sweet cream, that is cream not ripened, 

 but starter was added to get better flavor. I have started to 

 churn in from fifteen to twenty minutes from the time the last 

 cream left the pasteurizer and secuerd what I consider a perfect 

 body, but I had excellent cooling facilities and churned at a tem- 

 perature of about 46 degrees. It is possible to get good body in 

 that way. If the cream is in a ripened condition it may be neces- 

 sary to hold it two hours and under some conditions longer. 



Member: — Was your yield just as good? 



Mr. Credicott: — If you churn at low enough temperature 

 so as to get exhaustive churning, it has no effect on the yield. 



The Chairman y — I will appoint the committee on member- 

 ship : 



Messrs. C. J. Gilkerson of Marengo, J. B. Newman of Elgin, 

 Andrew Fredericks of Elgin. 



