ILLINOIS STATE DAIRYMEN'S ASSOCIATION. IO i 



time iti should be sour and thick 1 obbered. A pint of this, is enough for 10 

 gallons of cream. If the starter should be very thick, I think it better to 

 warm it to 90 or 100 degrees and u se whey only. 



No fixed degree of temperature can be set for warming cream. Much 

 depends upon the temperature of the dairy room in which it stands, and 

 the ^at that holds it and quantity of cream. I think a very good rule for 

 separator cream is to cure at a hig h temperature, and churn at a low one. 



In very cold weather, in my dairy room, it is necessary to warm the 

 cream to 90 or 100 degrees twenty-four hours before churning. If a start- 

 er is used, it will not be necessary to warm the cream to more than about 

 80 degrees. The age of the cream will also make a difference. Cream 48 

 hours from the separator will sour sufficiently in 24 hours, at a lower tem- 

 perature, than cream 12 or 24 hours. These little matters making the 

 difference between a high and low flavored butter, can only be gained by 

 experience and judgment. 



Aside from the matter of fresh cows, which gives the finest! flavored 

 butter, the curing of the cream has the greatest effect on flavor. Of the 

 two extremes, cream had better be under sour than over sour. I think 

 much of the poor dairy butter in winter is caused by the cream becoming 

 very cold and then allowed to stand in warm rooms. The warm air con- 

 denses on top of cream with the odors it contains, and they are absorbed 

 b}j| the cream. Cream should be k ept covered, unless in a room well ven- 

 tilated. 



Separator creamjmust be churned at a much lower temperature than 

 cream raised from deep cans set in water, or from shallow pans. I think 

 55 about the right temperature for 25 per cent cream from Jersey cows. I 

 have churned at 45 to 48 summer. Of course ice must be used to reach 

 this temperature. Of the two extremes, it is better to have cream too 

 cold than too warm. The churn should be stopped at the proper time to 

 get a fine flavored butter. If you churn it too much you will injure not 

 only the flavor, but also the grain. Stop when it is nicely granulated. 



I have a sample here that is granulated just right. The butter rises 

 readily to the top. Get the buttermilk all out. 



