Elementary principles of agriculture Elementary principles of agriculture : a text book for the common schools elementaryprinci02ferg Year: 1913 252 Elementary Principles of Agriculture are added and maintained at a temperature favorable to the development of proper flavors and texture in the butter. This is preferably between 60° and 70° Fahr. This practice is known as adding a 'starter/' and is used extensively in commercial butter- making. In the absence of commercial starters,* a little sour milk will prove quite satisfactory. 357. Gravity Creaming. When milk is 'set' to allow the cream
Elementary principles of agriculture Elementary principles of agriculture : a text book for the common schools elementaryprinci02ferg Year: 1913 252 Elementary Principles of Agriculture are added and maintained at a temperature favorable to the development of proper flavors and texture in the butter. This is preferably between 60° and 70° Fahr. This practice is known as adding a 'starter/' and is used extensively in commercial butter- making. In the absence of commercial starters,* a little sour milk will prove quite satisfactory. 357. Gravity Creaming. When milk is 'set' to allow the cream to rise, it should be kept cool. The cream rises quicker and more completely if kept cool by ice or moist cloths. Gravity creaming leaves from to per cent of the butter-fat in the milk even when the temperature of the milk is kept at 60° Fahr. The rise of the fat globules of milk to form 'cream' is due to the fact that fat is lighter than water or the milk serum. Where circumstances 1,1 1 c Fig. 163. A modern crsam separator. make the purchase ot a centrifugal separator inadvisable, resort must be had to gravity creaming. There are three methods of gravity creaming to be considered. The 'shallow pan setting' involves the use of the conventional milk-pans about four inches deep. With favorable conditions of tempera- ture, about 60° Fahr., one may count on leaving from
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