Archive image from page 366 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 advisable. If milk is set to cream at or a little above freezing-point, tlie yield of butter will be less tban if it were set five degrees higber, and 40° is low enough. In the old-fashioned way of setting milk in pans, as shown in Figs. 140 and 147, the cream has not all risen in forty-eight hours, and this is a dangerously long period to allow milk to stand, unless in cold weather. The great merit of the Swartz system lies in the per
Archive image from page 366 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 advisable. If milk is set to cream at or a little above freezing-point, tlie yield of butter will be less tban if it were set five degrees higber, and 40° is low enough. In the old-fashioned way of setting milk in pans, as shown in Figs. 140 and 147, the cream has not all risen in forty-eight hours, and this is a dangerously long period to allow milk to stand, unless in cold weather. The great merit of the Swartz system lies in the per- fectly sweet and fresh cream which it pro- duces, and it is only from cream in this condition that the finest-fla- voured butter can be obtained —' gilt-edged ' butter the American dairy- men term it. It is by some laid down as a rule from which there is little deviation, that the fresher and sweeter the crearn is, the more nearly perfect will the butter be. Yet even in Sweden, where the system was invented for the very purpose of producing such sweet and fresh ei'cam, the Swartz system is in some cases robbed of the very benefits it is designed to confer; in these cases, as Mr. H. M. Jenkins informs us, though the milk-house has been altered to enable the ice- water method to be pursued, yet the cream is still kept to go sour, and the butter made on the old system. Where the system is followed out in its integrity the cream is not kept more than two days during the warmer season, and three days during winter, before it is churned. There is, it must be admitted, much diversity of opinion on the subject of sweet versus soiu' cream for Journal of the Royal Agricultural Society, 1875, p. 224. Fig. 154.— DETACHED. churning. A proper degree of souring, devehipod as it ought to be, is probably a useful thing in butter-making in some cases; the danger lies in having too much of it in the cream too early. We shall return to this topic later on. American Systems of
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