Manufacture of butter for storage . 8* Fig. 6£ 87 88 89Score of butt**. 2.—Distribution of butter scores before and afler storage—Raw-cream butter. • rR£5H RrrcR utorrgc /?r 0°. 10 . „ .. -. 20 A i \ TO 60 SO 4>30£0 10 ~5B Q7~~ Be Scaac or aurrci?.Fig. 3.—Distribution of butter scores before and after storage—Pasteurized rlpened-cream butter. ranged to show the relative proportion of the total amount given acertain score. For instance, of the butter made from pasteurized. 24 MANUFACTURE OF BUTTER FOR STORAGE. cream 52 per cent was scored 93 or 93 | when fresh and 39 percent was scored 94 or
Manufacture of butter for storage . 8* Fig. 6£ 87 88 89Score of butt**. 2.—Distribution of butter scores before and afler storage—Raw-cream butter. • rR£5H RrrcR utorrgc /?r 0°. 10 . „ .. -. 20 A i \ TO 60 SO 4>30£0 10 ~5B Q7~~ Be Scaac or aurrci?.Fig. 3.—Distribution of butter scores before and after storage—Pasteurized rlpened-cream butter. ranged to show the relative proportion of the total amount given acertain score. For instance, of the butter made from pasteurized. 24 MANUFACTURE OF BUTTER FOR STORAGE. cream 52 per cent was scored 93 or 93 | when fresh and 39 percent was scored 94 or 94$. After storage at 0° F. 60 per cent wasscored 92 or 92J. This arrangement shows little difference in thekeeping quality of the butter made from raw cream and from pas-teurized ripened cream. There is a somewhat wider range of scoresin the butter made from the pasteurized ripened cream, due, evidently,to the occurrence of fishy flavor in that made from the raw cream!The superior keeping quality of the sweet-cream butter is evident in 8o I 70 i\ h 60 i fRtJM nr 0° klk 50 „ 10° • , . 20° i | i*i \\ 40 1 k 0 / t/i \\ /III \1 30 \ j i 1 \ \ \ zo I f \ j\\\ \\ 16 /n\\ OS 86 67 OCOHC Or 9S BQ 89 30 S/ 9Z 83 04 Fig. i.—Distribution of butter scores before and after storage—Pasteurized unripened-crearn butter. its uniformity, the slight change from its original condition, and thealmost complete absence of the usual cold-storage flavors. This istrue
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbutter, bookyear1912
