Archive image from page 282 of The dairyman's manual; a practical. The dairyman's manual; a practical treatise on the dairy dairymansmanualp01stew Year: 1888 tion of the butter globules into masses by throwing them violently together. There is now no caseous follicle to be rubbed off by pressure of the dasher and squeezing the globules between a close-fitting dash and the sides of the churn. No weary woman need now keep on an exhaustive effort to effect this wearing away a tough envelope, hour after hour, w4th the laborious up and down churn (most injurious to the vital organs of a female),
Archive image from page 282 of The dairyman's manual; a practical. The dairyman's manual; a practical treatise on the dairy dairymansmanualp01stew Year: 1888 tion of the butter globules into masses by throwing them violently together. There is now no caseous follicle to be rubbed off by pressure of the dasher and squeezing the globules between a close-fitting dash and the sides of the churn. No weary woman need now keep on an exhaustive effort to effect this wearing away a tough envelope, hour after hour, w4th the laborious up and down churn (most injurious to the vital organs of a female), because the follicle has no longer any existence, even in the imagination of the dairy experts, and because she may sit at ease in a chair and get the very best of butter in twenty minutes, or less, if she choose. What we know of cream now makes the work of the churn plain and simple. Most of the work heretofore supposed to be necessarily done in the churn is now per- formed previously. There is no chemical action to be secured by aeration and oxidation; the churning might, in fact, be quite as well performed in an air-tight closed box, were it not that the fric- tion of the particles of cream affects the production of more lactic acid and the decomposi- tion of some of it into butyric acid, with the disengagement of some carbonic acid and hy- drogen gases, as was explained in the last chapter. These gases require a vent, and hence an opening in the churn is pro- Fig. appear- . T T 1 . , . , T , , ANCE or CREAM. vided which is closed by a cork or peg, excepting as this is taken out to let the gas escape at the early period of the churning. This chemical ac- tion, however, is incident to the churning, and is not one of the effects desired or calculated for. The sole effect is to throw the particles of fat in-the cream against each other so as to cause them to adhere.
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