ILLINOIS STATE DAIRYMEN S ASSOCIATION. 3 I 



the temperature never ought to be higher than from 60° to 

 62°. In summer not over 60°; in winter not over 64°. 

 Would like to hear Mr. Baltz's ideas on the subject. 



Martin Switzer was then called on. Said he wasn't 

 in the habit of making speeches and preferred to hear Mr. 

 Buell ; but if any one had any questions to ask he would 

 be glad to answer them. His experience was, that if you 

 heated cream over 60° or 65° you destroyed the aroma and 

 destroyed the keeping qualities. He thought the greatest 

 danger in making butter was when it was just coming. 

 You may spoil it then in a few minutes. Thought Buell 

 had set the temperature a little too high. He had churned 

 and made butter at as high a temperature as 64° and 65°. 

 This was in a cold room. He thought butter gathered in 

 the churn would inake better at 62° than at 64°. He had 

 made it at a high temperature. 



C. C. Buell : Had attempted to get at a perfect 

 process of churning butter, and had almost succeeded in 

 getting it. He gathered his cream and commenced churn- 

 ing at 58°, and before he finished it would be up to 64°. 



Switzer : Thought, as a rule, that the temperature 

 was not lowered soon enough. He thought the time to do 

 this was just as soon as you could detect particles of butter. 

 He would reduce the temperature then to 60° or 62°. The 

 addition of ice was objectionable, but not of water cooled 

 with ice. He believed that any substance once frozen or 

 boiled would never regain its former condition. He had 

 made but little butter out of milk; he made it out of 

 cream. Cream at no time should be kept over 48°; he 

 would rather have it less. He had kept it at 72°, but didn't 

 think it was right. Never wanted his cream over 65°, to 

 be good. 



