1907.] 



Farm Butter- Making. 



581 



(c) Stir the remainder and put it in a couple of gallons 

 of separated milk which have been previously heated 

 or pasteurised up to 185 deg. Fahr. .for about 20 

 minutes and cooled to 70 deg. Fahr. 



id) Next day, after discarding the surface layer, take one 

 pint of the soured two gallons and put it into two 

 more gallons of milk as in {/). 



(e) After the lapse of another 24 hours the "starter" is 

 ready for use. 



(/) It must be renewed daily in summer and about twice 

 a week in winter^ so as to keep it in sound condition 

 for use. 



Working Temperatures, — Different lots of cream of varying 

 freshness should not be mixed just before churning. Twelve 

 hours should at least elapse from the time of the last addition of 

 fresh cream to a ripened lot before churning takes place. The 

 temperature of the dairy should be noted before work begins. 

 Normally, cream may be churned at about 57 deg. Fahr., a much 

 lower temperature being required in summer than in winter. 

 In summer it may vary from 52-56, and in winter from 58-65 

 deg. Fahr. It is recommended that temperatures should be 

 taken at different stages of the work and recorded under the 

 following headings, so that information is obtained that may 

 be utilized at future times : — 



Temperature of Dairy. 

 Temperature of Churn. 

 Temperature of Cream. 

 Temperature at " Breaking " stage. 

 Temperature of Breaking Water. 

 Temperature of Washing Water. 

 Temperature of Brine. 



A small quantity of cream may be warmed by standing the 

 pail containing it in hot water, and keeping the cream stirred 

 during the process. It may be cooled by standing the pail in 

 water at a lower temperature than the cream. Where ice is not 

 available well water may be used, but if this is not cold enough 

 then brine can be made to reduce the temperature. 



Preparation of Utensils, — The churn, butter worker, scotch 



