Production of Butter. 



35 



3rd, That butter produced from sweet cream has the finest 

 flavour when fresh, and appears to remain the longest period 

 without becoming- rancid. 



4th, That scalded cream, or the Devonshire method, yields the 

 largest quantity of butter ; but if intended to be salted is most 

 liable to acquire a rancid flavour by keeping. 



5th, That churning the milk and cream together, after they 

 have become slightly acid, is the most economical process for 

 districts where butter-milk can be sold ; whilst at the same time 

 it yields a large amount of excellent butter. 



The preceding experiments are instructive as showing the most 

 judicious form in which milk and its products ought to exist pre- 

 vious to churning. They are, however, defective in one important 

 particular, viz., the effect of temperature on churning; for this 

 I must refer to the experiments of Dr. John Barclay and Mr. 

 Alexander Allen, commenced on tlie 18th August, 1823 : — 



1st Experiment. — Fifteen gallons of cream were put into the 

 churn at the temperature of 50°, the weight per gallon having 

 been previously ascertained to be 8 lbs. 4 ozs. By agitating the 

 cream in the usual manner for the space of two hours, the tem- 

 perature rose to 56° ; at the end of the churning, being four hours 

 from the commencement of the operation, the temperature was 

 found to be 60°, or 10° higher than at the commencement. The 

 quantity of butter obtained in this process was 29i lbs. avoir- 

 dupois, or nearly 2 lbs. of butter for each gallon of cream put 

 into the churn. The butter was of the best quality. 



2nd Experiment, 26Lh August, 1823. — Fifteen gallons of cream 

 were put into the churn at the temperature of 55°, the weight 

 per gallon being 8 lbs. 2 ozs. By agitating the cream, as formerly, 

 for one hour and a half, the temperature rose to 60° ; at the end 

 of churning, being three hours and fifteen minutes from the com- 

 mencement of the operation, the temperature was ascertained to 

 have increased to 65'", or 10° higher than at the commencement. 

 The yield of butter was 29 lbs. 4 ozs., of good quality, not sensibly 

 inferior to that obtained in the former experiment. 



3rd Experiment, 29th August, 1823. — Fifteen^gallons of cream 

 were put into the churn at a temperature of 58% the weight per 

 gallon being 8 lbs. 2 ozs. At the end of an hour's churning the 

 temperature had risen to 63°, and at the end of the process, which 

 lasted three hours, the temperature was found to be 67°, or 9° 

 higher than at the commencement. The quantity of butter obtained 

 was 28 lbs., and was slightly inferior in quality to the butter pro- 

 duced in the two previous experiments. 



4th Experiment, 4th September, 1823.— The same quantity of 

 cream was employed as in the former experiments, the tempera- 

 ture being 60°, and the weight per oallon 8 lbs. 1 oz. During 



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