. 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 . Butter; Milk. CHURNING AND WASHING BUTTER. 227 ing cream in bottles is yet in use in many of the smaller house- holds of Europe, where the amount of cream is limited to a small quantity donated by cow-owners. The next step toward churning on a large scale was to get a large wooden box or barrel run by power or by hand. The churns which are in use at the present time in American butter-factories are
. 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 . Butter; Milk. CHURNING AND WASHING BUTTER. 227 ing cream in bottles is yet in use in many of the smaller house- holds of Europe, where the amount of cream is limited to a small quantity donated by cow-owners. The next step toward churning on a large scale was to get a large wooden box or barrel run by power or by hand. The churns which are in use at the present time in American butter-factories are termed "combined ; They are so arranged as to admit of churning, washing, salting, and working without removing the butter from the churn. This style of churn is now being in- troduced into Europe. Owing to their superior worth they will soon be in general use there as well as here. They keep flies away from the butter during fly time; the temperature of the butter can be controlled in the churn, and the handling of the butter during salting and working is obviated. Conditions Affecting the Churnability of Cream. Temperature.—The temperature of cream is one of the most influential factors in determining the churnability of Fig. 137.—^The Dairy Queen combined churn. The higher the temperature of the cream, the sooner the churn- ing process will be completed. Too high a churning tempera- ture, however, is not desirable. It causes the butter to come in soft lumps instead of in a flaky granular form. This is deleterious to the quality of the butter. It causes, first, a greasy texture of the butter, and, secondly, it causes the incorporation. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original McKay, George Lewis; Larsen, Christian, 1874-. New York : J. Wiley & Sons
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Keywords: ., bookcentury1900, bookdecade1900, bookpublishernewyo, bookyear1906
