. A. B. C. in butter making;. Butter. 48. but insulating felt around the vat. Cornish & Company, of St. Paul, have modified and improved this vat, as shown in Fig. 30, making the cooling coil revolve on a shaft. This al- lows the cover to remain on, which is an advantage in a warm room, and where it is desired to* exclude the air. Mr. Boyd also makes "Starter" or Fer- menting cans as shown in Fig. 25, and part of his sys- tem is to close up the cream air-tight and not stir at all while ripening. With perfect milk this is all right, but at our creameries where the milk is often fa
. A. B. C. in butter making;. Butter. 48. but insulating felt around the vat. Cornish & Company, of St. Paul, have modified and improved this vat, as shown in Fig. 30, making the cooling coil revolve on a shaft. This al- lows the cover to remain on, which is an advantage in a warm room, and where it is desired to* exclude the air. Mr. Boyd also makes "Starter" or Fer- menting cans as shown in Fig. 25, and part of his sys- tem is to close up the cream air-tight and not stir at all while ripening. With perfect milk this is all right, but at our creameries where the milk is often far from perfect, LFi* 3o i i prefer stirring and aeration, especially during the first hours. Control of temperature and ease of keeping everything most scrupulously clean are the most important requisites, and, if an acid test is used, the maker should have no difficulty in securing uniform results in ripening. As soon as all the cream is in the vat see that the tem- perature is right and take the degree of acidity of the cream and of the "Starter" if such is used, also the temperature in the room. Add starter as experience has taught you will be needed and stir thoroughly. Stir every half hour or so for the first 3 or 4 hours. In the evening before leaving it for the night, take the temperatures in cream and room as well as acidity of the cream. If needed, raise or lower the tempera- tures so as to have it right next morning. After some prac- tice you will soon be able so to regulate matters that you will not only have the right acidity but also nearly the right tem- perature within half an hour or so of the time you want it. SIGNS OF RIPENESS. To tell in printer's ink when cream is ripe is very hard. the nearest I can get is that it should have a clean, pleasant acid taste and smell and a smooth, even, syruppy consistency. so as to run evenly and smoothly from the stirring paddle and have a peculiar, glossy surface. But even the finest nose and palate may get out of
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectbutter, bookyear1889
