Archive image from page 386 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 THE IIOLSTEIN VERTICAL CHURN. 815 butter lli:it Ims boon matlo from eroam of sovoral days' a<o. At the same time it is no doubt true tliat a more pronounced aroma is obtained if the cream is allowed to ' ripen ' before it is churned ; and unpleasant flavours are produced in the same way, if the cream re- mains too long without churning. As in butter, so in cheese—par- ticularly in cheese—it is obvious that incipient docomjjosition,
Archive image from page 386 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 THE IIOLSTEIN VERTICAL CHURN. 815 butter lli:it Ims boon matlo from eroam of sovoral days' a<o. At the same time it is no doubt true tliat a more pronounced aroma is obtained if the cream is allowed to ' ripen ' before it is churned ; and unpleasant flavours are produced in the same way, if the cream re- mains too long without churning. As in butter, so in cheese—par- ticularly in cheese—it is obvious that incipient docomjjosition, which is but another term for ripening, develops the flavours which we so much admire; and it is equally obvious that these pleasant flavours become unpleasant after a time, as decomposition proceeds. Thus it follows that a given degree of acidity is useful in both cheese and butter making, developing as it does the Fig. 181.—HoLSTEiN Vertical Chukn. flavour and aroma; but if it is allowed to go too 181 is given far it destroys both of them, or, rather, carries them into a stage in creaming ]>rovails, the Holstein vertical churn is the most jmpular. In Fig. 181 we give an illustration of one of these churns, ol' a size suitable for use by hand; and in Fig. 182 a larger one, suit- able for horse, steam, or water power, and for use in large estab- lishments. Fig. 18;3 shows the method of attaching this churn to an ordinary horse-gear. In the inside of these churns three round-edged pieces of wood are fastened in a perpendicular position and equi-distant from each other; the revolving beater-frame dashes the cream against them, and they cause the cream to return to the centre of the churn, so that a continuous and somewhat violent agitation is maintained. In Fig. a section of the churn showing: this interior construction. which they are no longer attractive to the palate. The in- troduction of extra- neous matter, also, may easily induce a sort of fermentation or decom
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