Principles and practice of butter-making . yare held in position and move only when the cream is exposed toagitation. Cream containing larger globules allows them toescape from their position with greater ease than does creamcontaining the minute globules. The globules which are not COLOR 253 removed from the buttermilk during the churning process arelargely of the small type. Straining of Cream.—Before the cream is transferred fromthe ripening-vat to the churn it should be strained through afine perforated tin strainer. This can be conveniently doneduring the changing of the cream from the ri
Principles and practice of butter-making . yare held in position and move only when the cream is exposed toagitation. Cream containing larger globules allows them toescape from their position with greater ease than does creamcontaining the minute globules. The globules which are not COLOR 253 removed from the buttermilk during the churning process arelargely of the small type. Straining of Cream.—Before the cream is transferred fromthe ripening-vat to the churn it should be strained through afine perforated tin strainer. This can be conveniently doneduring the changing of the cream from the ripening-vat to thechurn. Special strainers are now manufactUT-ed which canbe hooked onto the churn, and the cream can run directly fromthe ripening-vat through the strainer into the churn. Thisstraining of the cream separates all the lumps which likelyto appear. It also separates any other coarse impurities whichmay be present. If these impurities were not separated theywould probably be embodied in the butter and cause an unsightly. Fig. 95.—Cream and milk strainer. appearance. They would also be likely to injure the keepingquality of the butter, but this would depend, of course, uponthe character of the impurities. Color.—In order to maintain a uniform color in the butterduring the different seasons, it is essential that some artificialcolor be added at ce*-tain times. During the latter part ofMay and the early part of June the butter has a rich yellowcolor, which is accepted as the standard color of butter. Thisis often referred to as the June color. There are several different butter-colors on the market, forwhich special merits are claimed. All the colors, so far as known,are efficient in imparting color to the butter without materiallycoloring the buttermilk. A good butter-color should be a sub-stance which does not impart a bad smell or taste to the should possess strong coloring properties, so that very little 254 CHURNING AND WASHING BUTTER of it wo
Size: 2553px × 979px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, bookpublisheretcet, bookyear1922
