. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. 298 Churning an inactive churn until it is almost impossible to dislodge them. The milk of lime soaking into the wood inhibits their growth, both because of the purifying action of the lime and because of the exclusion of air. Even churns which are in daily use are benefitted by a weekly treatment with milk of lime. Immediately after the butter is removed from the churn, the churn should be rinsed out with two rinsings of boiling-hot water. The first rinsing should contain some good was
. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. 298 Churning an inactive churn until it is almost impossible to dislodge them. The milk of lime soaking into the wood inhibits their growth, both because of the purifying action of the lime and because of the exclusion of air. Even churns which are in daily use are benefitted by a weekly treatment with milk of lime. Immediately after the butter is removed from the churn, the churn should be rinsed out with two rinsings of boiling-hot water. The first rinsing should contain some good washing powder, the second rinsing should be done with clear, pure hot water. It is advisable to revolve the churn for several minutes on high gear while rinsing. The churn should not be rinsed with cold water for the last rinsing, because cold water will not. Pig". 50. Heavy Duty Victor cliurn Courtesy Creamery Package Mfg. Co. evaporate, causing the churn to become watersoaked and musty. On the next day, immediately before filling the churn with the cream, it should be thoroughly steamed, and then rinsed with clean, cold water so as to thoroughly chill it. Most churns in use are constructed of wood, usually of cypress. Cypress is most resistent to the swelling action of water and to fungus attacks. The temperature control is easier in wooden churns than in metal churns. Some farm churns are made of iron, tinned on the inside. These churns are easily kept sweet and clean, but they are objectionable when used in a warm room because the cream is prone to warm up during the churning process, causing the butter to become Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Hunziker, Otto Frederick, b. 1873. La Grange, Ill. , The author
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectbutter, bookyear1920
