. A. B. C. in butter making;. Butter. 45 CREAM-RIPENING IN CREAMERIES. It will, however, also depend on the facilities we have for cooling the cream just before churning. Thus I know cream- eries that use 48 hours and a temperature of only 50 to 55 deg. with good success, and while I consider that temperature con- ducive to development of poor flavors, there are creameries where the practical exigencies demand it on account of lack of cooling facilities. Where the very best cooling facilities exist, I would much prefer to hasten the ripening and use even a higher tempera- ture than mentioned a
. A. B. C. in butter making;. Butter. 45 CREAM-RIPENING IN CREAMERIES. It will, however, also depend on the facilities we have for cooling the cream just before churning. Thus I know cream- eries that use 48 hours and a temperature of only 50 to 55 deg. with good success, and while I consider that temperature con- ducive to development of poor flavors, there are creameries where the practical exigencies demand it on account of lack of cooling facilities. Where the very best cooling facilities exist, I would much prefer to hasten the ripening and use even a higher tempera- ture than mentioned above, let us say between 75 and 85 deg., which, together with a "starter" will nearly ripen the cream in from 6 to 7 hours and thus allow it to be cooled to 60 or 55 deg. before bed time, and then ripen fully while cooling further during the night. As a rule one hour's cooling in the morning will then bring it down to the lowest desired churning temperature. The common cream vats used in American creameries are rectangular tin vats hung in a wooden, watertight tank, which allow for a space with hot or cold wTater. Some of them are provided with space into which to put ice. See Fig. 26. Some. [Fig. 26.] are made U shaped and these are better still, and others, the twin vats have two narrow vats in one jacket. It is evident that a large body of cream is only slowly heated or cooled in these and that constant stirring is necessary, hence we find that many makers are obliged—often against their better con-. 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 Monrad, John Henry, 1848-1915. [from old catalog]. [Winnetka, Ill. ]
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectbutter, bookyear1889
