. Western agriculture. placeof the force of gravity utilizedin the shallow-pan or the deep-setting systems. There are agreat many different makes ofseparators on the market, butthey all operate on the sameprinciple. The essential partsof all separators are the bowl,an inlet for whole milk, and an outlet for skim milk and onefor cream, and some device for revolving the bowl at a highrate of speed. Butter Making. Cream is usually soured before it ischurned. It will sour if allowed to stand in an open vesselin a warm place. It is better to add an artificial starter orsome buttermilk of good flavo
. Western agriculture. placeof the force of gravity utilizedin the shallow-pan or the deep-setting systems. There are agreat many different makes ofseparators on the market, butthey all operate on the sameprinciple. The essential partsof all separators are the bowl,an inlet for whole milk, and an outlet for skim milk and onefor cream, and some device for revolving the bowl at a highrate of speed. Butter Making. Cream is usually soured before it ischurned. It will sour if allowed to stand in an open vesselin a warm place. It is better to add an artificial starter orsome buttermilk of good flavor saved from the last churn-ing. Butter may be made from sweet cream, but morebutter-fat is lost in the buttermilk than when the cream isripened. Sweet cream butter also has a different flavor towhich the market would have to become accustomed. Churning is best done in a revolving churn in which theagitation is produced by the creams falling upon itself andagainst the sides of the churn instead of by paddles or Figure \ cream separator MILK AND ITS PRODUCTS 395 The proper temperature for churning depends somewhat uponthe nature of the cream. Between 56° and 65° F. will befound satisfactory under most conditions. The higher tem-perature is necessary in the winter. If the cream is the proper temperature,churning will occupyfrom twenty to forty-five minutes. Whenthe cream breaks andthe butter granulesreach about the size ofa pea, the churn shouldbe stopped and thebuttermilk drawn After thebuttermilk is thorough-ly drained off, cleanwater about the sametemperature as the but-termilk should be add-ed and then the churn given one or two turns. This watershould then be drawn and more added. The second watershould show no more than a slight milkiness when it does, a third washing should be given. Wording. The amount of salt to add will vary to suitthe taste of the consumer. Three quarters of an ounce toone ounce per pound is the usual amount. Butter is
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectagriculture, bookyear
