Principles and practice of butter-making . d the ripening tempera-ture should be comparatively high (about 70° to 74° F.) If slowripening is desired, less starter may be used. Enough, however,should be used to control the fermentation in the cream (about10 per cent to 15 per cent), and the ripening temperature may be lower, between 60° and 70° F. Morestarter should be used in the of Starter-cans.—In the past,ordinary tin shot-gun cans have beenused in most cases for the prepara-tion of starters, and have given goodresults. Some makers still use suchcans. The earliest starter-cans we
Principles and practice of butter-making . d the ripening tempera-ture should be comparatively high (about 70° to 74° F.) If slowripening is desired, less starter may be used. Enough, however,should be used to control the fermentation in the cream (about10 per cent to 15 per cent), and the ripening temperature may be lower, between 60° and 70° F. Morestarter should be used in the of Starter-cans.—In the past,ordinary tin shot-gun cans have beenused in most cases for the prepara-tion of starters, and have given goodresults. Some makers still use suchcans. The earliest starter-cans weremade of light material and did notlast long. These defects, however,have largely been done away with,and the use of starter-cans certainlyis an improvement over the oldmethod of preparing the starters inseveral smaller cans. These starter-cans are jacketed,so that the temperature can be con-trolled by using hot or cold water, or ice, as demanded, inthe jacket. All of the starter-cans have an agitator, which isoperated with a Fig. 81.—Improved Victor StarterCan. (Creamery Package ) CHAPTER XVII CHURNING AND WASHING BUTTER Definition.—By churning we understand the agitation ofcream to such an extent as to bring the fat-globules togetherinto masses of butter of such size as to enable the maker to sep-arate them from the buttermilk. The agitation may be brought about in several different ways,
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