Thirty-fourth Annual Convention. ^^ 



if it could be fairly constant. For our state there can be a 

 difference of from four to six degrees in churning temperature 

 between winter and summer. 



Washing of the Butter. 



All of the buttermilk should be allowed to drain off. . Then 

 add a small amount of water distributed evenly over the butter. 

 Allow this water to drain off. Add about the same amount of 

 water to the churn for washing as there was buttermilk drawn 

 off. The temperature of this water should be governed by the 

 temperature of the cream. In our work we find that the best 

 results are obtained when the temperature of the buttermilk and 

 wash water correspond. Do not infer from this that you can 

 churn at a temperature that will leave the buttermilk 62 degrees 

 or over and in that case the wash water must have the same 

 temperature. After the wash water has been added revolve the 

 churn ten or fifteen revolutions and immediately allow the water 

 to thoroughly drain off. While this last water is passing off, 

 the salt must be evenly distributed over the butter and the work- 

 ing begun. First revolve the churn on slow gear about ten 

 times, then allow to stand fifteen minutes before the working is 

 commenced. It is difficult to say just how the butter should be 

 handled to give the finished product its best appearance. Here 

 the operator's judgment must be relied upon. The butter must 

 not be under or overworked and the salt must be dis*solved and 

 evenly distributed. Follow . the directions given for handling 

 each particular make of churn, is the best advice we can give. 

 In our work this past year we have endeavored to work out a 

 method that could be put into general use in creameries and give 

 the result desired. Aside from flavor the common faults found 

 in butter in the markets are, butter overworked or underworked, 

 body weak or slushy, color mottled or streaked. These faults 

 are caused by defective workmanship. How can we overcome 

 them ? Salt will dissolve in presence of moisture and it is known 

 that if there is a small amount of water present in the churn at 

 the time of working it will materially help in dissolving the salt. 

 This accounts for the practice of not allowing all of the wash 

 water to drain off. 



By this method the exact amount of water left in the churn 

 could not be determined. Although a known amount of salt 



