Evening Republican, Volume 18, Number 53, Rensselaer, Jasper County, 3 March 1914 — DAIRY AND CREAMERY [ARTICLE]

DAIRY AND CREAMERY

TEMPERATURE IN CHURNINGDairymen Should Give Tills Attention For the Beat Results. A butter maker in Indiana Farmer says: *T have heard buttermakers say that they churn their cream one hour after it was cooled down or even sooner; In that case they have to churn at a high temperature and the results are that they have a weak and flat piece of butter and also lose considerable In the buttermilk. Or if they churn at a low temperature they will be chunking and churning /for about two hours and even the butter won't have the real striking flavor that It would have had., had it stood at the churning temperature for six of ten hours. At least in pasteurised cream the lactic acid germs do not begin to show its good work until the cream has developed about 30 c. c. acidity and been standing at 60 degrees for four or five hours. I believe that the trouble in most of the cases where creameries have used and found fault with the pasteurisers is that they don’t ripen their cream and churn at too high a temperature.

Churn at 60 to 63 degrees so that when the cream breaks you can keep the churA going for 10 minutes before the butter will bunch up, and give the butter a chance to gather, where churned at a higher temperature It will bunch up before It Is all churned out, and ag far as working moisture, or in plain words, .water into .the butter I can work more water into pasteurized butter than the law will allow me to. Not alone that pasteurizing Will improve the quality of the batter, but it will also make more clean and healthy than it would be from raw cream, at least I want pasteurized butter for my part and prefer a pasteurizer in my creamery so I can make a more dean and healthy grade of butter for ethers.