Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Fig. 105.—The Bulil milk and cream can. Fig. 106.—A barrel chuxn. the outside in the winter often prevents the cream fromfreezing. Making Butter on the Farm.—If cream is kept in goodcondition and proper skill is applied, the best of butter canbe made on the farm. Theoretically, better butter can bemade on the farm than at the creamery, because all conditionscan be controlled better. This is not so in c
Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Fig. 105.—The Bulil milk and cream can. Fig. 106.—A barrel chuxn. the outside in the winter often prevents the cream fromfreezing. Making Butter on the Farm.—If cream is kept in goodcondition and proper skill is applied, the best of butter canbe made on the farm. Theoretically, better butter can bemade on the farm than at the creamery, because all conditionscan be controlled better. This is not so in creameries. Onecan of bad cream mixed with a cpantity of good cream is likelyto contaminate and injure the whole lot. The cream whichis to be made into butter on the farm should be ripened, orsoured, properly before it is churned. In creameries, starters 170 BUTTER-MAKING. are used to set up a quick and desirable fermentation in thecream. Conditions are usually such on the farm that it is not. \\. Fig. 107.—-The Davis swing-churn.
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