CIHM Microfiche Series (Monograplis) ICIMH Collection de microfiches (monographles) Canadian Instituta for Historical Microreproductiont / institut Canadian da microraproductions historiquas Technical and Bibliographic Notes / Notes techniques et bibliographiques The Institute has attempted to obtain the best original copy available for filming. 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Opposing pages with varying colouration or discolourations are filmed twice to ensure the best possible image / Les pages s'opposant ayant des colorations variables ou des d6colorations sont film6es deux fois afin d'obtenir la meilleure image possible. This ham is f ilnwd at the reduction ratio ehaekad baiow / Ca documant aat fiim* au taux de rMuction indiqu* ci-dassous. f lOx 14x 18x 22x 26x 30x y 12x 16x 20x 24x 211 92x Th« copy filmtd harm has bmun raprotfucad thanks to tha ganareaity of: National Library of Canada L'axamplaira fiim4 fut raproduit grica A la g4n«rositi da: Biblioth^ua nationala du Canada Tha imagaa appaaring hara ara tha bast quality possibia considoring tha condition and lagibility of tha original copy and in kaaping with tha filminfl contract spocificationa. Original capias in printad papar covars mrm filmad beginning with tha front covar and anding on tha last paga with a printad or illustrstad impraa- sion. or tha back covar whan appropriata. All othar original capias srs filmad baginning on tho first paga with a printad or illustrstad impras* sion. and anding on tha last paga with a printad or illuawatad imprassien. Tha laat racordad frama on aach microficha shsll contain tha symool -♦ *"»••'""« "SS..,* TINUEO"). or tha symbol ▼ (moaning 6NO I. wfuehavar applioa. Maps, platas. charts, stc. may ba filmad at diffarant raduction ratios. Thosa too larga to ba antiraly included in ona axposura ara filmad baginning in tha uppar laft hand cornar, laft to right and top to bottom, as many framas as raquirad. Tha following diagrams illustrata tha mathod: Las imagas suivantas ont *ts raproduitas avac la plus grand soin. eompta tanu da la condition at do la nanat* da I'ajiamplaira films, at mn conformito avac las conditions du contrat da fUmaga. Laa aaamplairaa originaus dont la couvanura an papiar ast imprimaa sont filmSs an commsncant par la pramiar plat at mn tarminant soit psr la darniOra paga qui comporta una amprainta d'imprassion ou d'illustration. soit par la tscond plat, salon lo cas. Tous las autras axampiairas originaux sont filmOs an commangant par la pramiOra paga qui comporta una amprainta d'imprassion ou d'illustrstion st sn tarminant par la darnidra paga qui comporta una taiia amprainta. Un das symbolas suivants spparaltra sur la darnidra imaga da chaqua microficha. salon la cas: la symbols -*■ signifia "A SUIVRE", la symboio ▼ signifi* "FIN". Las cartas, planchas. tableaux, ate. pauvant atra filmis A das uux da rdduction diffOrants. Lorsqua la document est trop grand pour strs raproduit an un soul clichd. il est film* A psnir do Tangle supdrieur gauche, de gauche A droite. et do haut an bas. en prenant la nombre d'images ndcessaira. Les diagrammas suivsnts illustrant la mdthoda. 12 3 MiatOCOfV IBOIUTION TBT CHART (ANSI and ISO TEST CHART No. 2) 1.0 IS |U 12^ m^ ■ u |U |Z2 u: 13^ 1.1 m u Im iy£ bUta ■ 1.8 ^ APPLIED IM/C3E Ir ^K '653 Cost Main Street S^S Rocheste-, New York U609 USA ^S (716) 482 -0300 - Phone ^S (7 '6) 288 - 5989 - Fax DEPARTMENT OF AGRICULTURE Branch of ihe Dairy and Cold Storage Commissioner OTTAWA, CANADA BUTTERMAKING ON THE FARM BY GEO. H. BARR BULLETIN No. 53 DAIRY AND COLD STORAGE COMMISSIONER'S SERIES PUBLISHED BV DIR. JTIO.V OF THE HON. MARTIX BURRELL MINISTER OF AGRICULTURE, OTTAWA. ONT. P OTTAWA Printed by J. de L. Tach* Printer to the King's Most Excellent Majesty 1917 I ;i,! LETTER OF TRANSMITTAL. Ottawa, Ont., May 1, 1917. To the Honourable. The Minister of ARriculture. Sir. — I beg to submit for your approval the manuscript for a new bulletin of information for buttermakera on farms. Bulletin No. 17 on the same subject is now practically out of print, and there is still a brisk demand for copies. The manuscipt herewith ia a revision of Bulletin 17, with considerable new matter added, including paragraphs on pasteurization, causes of variation in the per- centage of fat in hand separator cream, the law relating to dairy butter, plans for dairy buildings, etc. I have the honour to recommend that this manuscript l)e published as Bulletin 53 of the Dairy and Cold Storage series. I have the honour to be. Sir, Your obedient servant, J. A. RUDDICK. Commissioner . INTRODUCTION. traclo tlTat ttre is^ifret^^ °"" ^' **" ^**'?'"*J- ^'^^ the Canadian butter n f w«lrn Ui ^■^'^f^ery butter which gives satisfaction, is not allowed to remain Neglect of these essentials is what makes much of the differenre hetwp^n ;n;araery butter and dairy butter, and it is with a view of givS some inform at.on on these pomts that this bulletin has been prepared 20195— 1 J a J. A. RUDDICK, Dairy and Cold Storage Commissioner. I i.i. 1 L Buttermaking on the FaitL. By (ieo. H. Bakh. BOME or THE UEFECTti IN DAIRY BUTTER. Th«' main defects in dairy butter as comparetl with creamery butter are, 0) bad Havour, (2) stalencss or ranciditv, (3) Uw many shades of colour, and (4) unsuitable parkagt's. The liavour is of the highes' .mportance, and no matter how gowl the butter may Imj in other respects, if the flavour is wrong, it is bound to be clansed as an inferior article. Staleness and raiiciility, so common in dairy butter, are due largely to the fact that the cream, and the butter itself are not kept at a low temperature. .... .,. , _x * u • i Any taint that may l>e in the milk or cream will, to some extent, be carrieHorpti(,n of icioi.rHld infect iorwhch pan leaves a largo percentage of fat in the Hkim-milk "«"'«<"' «»>« «hailow imn,«^i!t«^* results from using shallow pans are obtaimHl l.v settiag the milk * J J f "^f '"'> by^Mparating tho cream from the edge of the pan ^ih « tlfln St? Kkt^rar^ih^ '" "■" '"'" " -«» ™»- - "SS ..s ♦K ^^f/* ^*"*"<^-— The deep setting method is a very decided improvement on ire'S^d nutth^i't^eluT"''"' '"*' '"^ ^"'^I'^y «"'» effeXrcream ng" are secured by puttmg the milk, as soon as drawn, into cans about 8 inches in diameter and 20 inches deep. (Fig. 1.) The cans are then placed in a tank containing ice water (Figs. 3 and 4) and left for at 1 <8t 24 hours before skimming. Fig. 2 shows a con- venient style of skimmer for the deep setting method. The tank will require to be 24 inches deep and large enough to hold as many cans as the herd will fill at two or three milkings. The tank must be water tight and provided with a 3 inch overflow 17 iru'ies from the bottom, and also a plug at the bottom to drain off the water for cleaning. The tank should be fitted with a cover and the whole protected from the weather. It would be folly to use the deep setting method without ice in this country, where it can be put ip sso easily and cheaply, but if it is not available for any reason, the next best thing IS to have the tank placed near the well, so that ail water used for various purposes mav be first pumped into the tank as shown in the illustration, and then allowed to overflow into the stock trough or other receptacle. If ice is used running water in the tank would onlv waste the ice. Fig. 2. Fir. 3. Fig. 4. •tUcUS.'XT"""""'"' ''""''' '*" *'• **""•• " ^P"*-'"' "»•»•' '-'" *-ith i. >«>iue Plan N«. 4. Fig. ft. '{epnxlmvd from Bulletin No. 4». i^Fl #!J 8 THE HAND POWER SEPARATOR. The hand power cream separator is the most reliable and best method of skimming milk at the farm. Some of the advantages over the other methods are: — (1) less loss of fat in the skim-niilk, (2) a better and more uniform quality of cream, and (3) the skim-milk is in the best possible condition for feeding young stock. AH the separators on the market will do efficient skimming if properly handled. Handling and care of separator. — It is important that the separator run smoothly. Any trembling or shaking of the separator while skimming will cause a loss of butter fat in the skim-milk. Only special separator oil should be used, and it is wel? to make a run about once in three weeks using kerosene oil on all the bearings. In skimming, three things must be observed : — ( 1 ) The speed of the separator must be maintained uccording to the directions sent with it. The only reUable way to do this is to count the number of revolutions of the crank by the watch. A low speed means loss of fat in the skim-milk. (2) The flow of the milk into the separator should be uniform. (3) The temperature of the milk shoidd not he under 90 degrees and for that reason, the best time to separate the milk is immediately after milking. A low temperature is also liable to cause loss of fat in the skim-milk. The faster the milk passes through the separator, the less complete is the separation, and a thinner cream is given. Every separator has some device for changing the test of the cream. In most cases the adjust- ment is at the cream outlet. If so, by turning the cream screw in, the cream will be richer, and by turning it out the cream will be thinner. All the parts of the separator which come in contact with the milk or cream should be washed in lukewarm water, to which has been added a small quantity of sal soda or other cleansing powder, and then thoroughly t<( aided with boiling water, each time the separator is used. Location of separators. — In some cases the separators are placed in the cow stables. This may be a convenient arrangement, but it is not by any means a proper place for separating milk, unless a special room, well ventilated and lighted, is partitioned off, to exclude the stable odours and dust. This room should have a smooth cement floor, which can easily be cleaned. CAUSES OF VARIATION IN THE PERCENTAGE OF FAT IN HAND SEPARATOR CREAM. (Reprinted from Circular D. & C. S. No. 14.) A series of tests and experiments bearing on this point have been made at the Finch Dair> Station and the results are pubHshed herein with a view of explaining how such variations may bV due to irregularities in the nmning of the cream separators. In nearly all separators the proportion of cream is rogulatetl by what is termed a " creatn screw." When this screw or plug is tumeunds of each lot of milk is run through a separator under exactly the same conditions as t > time, 8p(*»mcr»ieoi The foregoing results show very plamly that different conditions in the milk and onlv sliirht changes in the operating of the separator, without changing the cream screw, wiU make wide variations m the percentage of fat in the cream. If the temperature of the milk is too low, or the speed of the separator is reduced below the required number of revolutions per minute, the variations will be accompanied by an excessive loss of fat in the skim-milk. A good separator, properly handled, will deUver cream testing anywhere from 20 to 35 per cent fat and not leave over 0^ 02 per cei.t fat in the skim-milk. To give the best results in Butter-making cream should test 30 to 35 per cent fat. GEO. H. BARR, Chief, Dairy Divisinn. THE CREAM AND ITS CARE. Relation between Pehcentage op Fat and Quantity of Cream. The following table will show approximately the pounds of cream separated from 100 pounds of milk, testing from 3-3 to 4 per cent of fat, the cream testing from 20 to 40 per cent. m Pounds of • Milk. Fat in Milk. 20% Cream. 25% Cream. 30% Cream. 35% Cream. 40% C'ream. 100 100 100 100 100 100 100 100 % 3 3 3-4 3-5 3-6 3-7 3-8 3-9 4 Lb. 16-5 170 17-5 180 18-5 190 19-5 200 Lb. 13-2 13 6 140 14 4 14-8 15-2 15-6 160 Lb. 1100 11-33 11-66 1200 12 33 12-66 13-00 13-33 Lb. 9-43 9-71 10 00 10-28 10-57 10-86 1114 11 43 Lb. 8-25 8-50 8-75 9-00 9-25 9-50 9-75 10-00 n CREAM AND ITS CARE. Advantages of a rich tream.— Skimming a rich cream leaves morfl '^ " '"-S .tS'lnl The P^P-^-SSott =,"" "'"■""»« ""^""^ "P"- ^?J Jt*" u^^^}^ ^^ ^'™^ *^^ *'<*«'« have been milking, (.3) The breed of the cows, and (4) The feed of the cows. It will therefore be seen how difficult it is to give anv tern, rature as th^ oest for churning. It is well, however, to know that the follow le condition! require low churning temperatures (54 to 62 degrees) • ^ conditions (1) Very rich cream, (2) Cream from the milk of fresh cows, Wk'^o^?™ *^r '""•' ''^■?'''^^ receiving succulent feed, such as fresh pasture, clover, ensilage, and wheat bran. Conditions that require high chuming temperatures (64 to 75 degrees) ■ (1) Very thin cream, * ^' (2) Cream from cows a long time in milk, (3) Cream from the milk of cows receiving dry feed such as hav straw, dry pasture, or cotton seed meal *^' 12 It cannot be definitely stated how high it may be necessary to raise the temperature of the cream to chum under some of the aL'ove conditions, and the best rule that can be given is to raise the temperature high enough to bring the butter in about 30 minutes. Too high a churning temperature will cause the butter to come in soft lumps instead of in a flaky granular condition. The texture will be greasy and too much buttermilk will be incorporated in the butter which is likely to sour and spoil the flavour. Too low a churning temperature is also undesirable, although it is better to have the temperature a little low rather than too high. Cream at too low a temperature is difficult to chum. When the butter does come, it will be in such a firm condition that it will not gather properly, and is ape to make a dry brittle butter that does not spread easily. It is nearly always necessary to have a higher chuming temperature in the fall and winter than in the spring and summer. Aim to have the cream at such a temperature that the chuming will be completed in from 25 to 30 minutes. Occasionally cream will not chum readily even at the highest chuminp; temperature mentioned above. This condition usually occurs in the winter months when the cows have been milking a long time and they are being fed on dry feed. These conditions tend to make the butter fat globules very hard and it is difficult to get them massed together as butter. When ordinary chuming temperatures will not overcome the difficulty, it is advisable to pasteurize the; cream to 140 or 145 degrees. PASTEURIZATION OF CREAM. Pasteurizing cream means heating it to a temperature of 140 to 180 degrees and cooling it down quickly to a ripening or churning temperature. This is easily done in creameries where special machinery is provided and an abundant supply of steam and cold water is available. It is not so easily done on the farm, however, but in cases where there is difficulty in getting the cream to churn, when there are bad flavours on the cream, when the butter is going to be stored for winter use, or a mild flavoured butter is desired, it will pay to pasteurize. In dairies where steam is available, the heating of the cream can be done by pro- viding shot gun cans (Fig. 1) in which to put the cream, then place these cans in a tub or box of water and turn the steam into the water. When the desired temperature is reached, the water can be drawn off and cold water or water and ice can be put in the box to cool the cream. Where no steam is available, an ordinary wash boiler half filled with water may be set on the stove and the shot gun cans set in it. The cooling may be done in a tub or box, as stated above. The cream must be stirred continually while being heated. Cooling will be dono more quickly and effectively if the cream is stirred. Pasteurizing Temperature. — When getting the cream to churn is the onlv difficulty, a temperature of 145 degrees will be high enough. If there is a bal flavour on the cream, or if the butter is going to be kept for several months, tlie best results will be secured by heating to a temperature of 165 to 180 tlegrecs Heating to these high temperatures will impart a cooked flavour to the butte •, which will, however, pass off in about 10 days, leaving a mild sweet flavour. Pasteurizing should not be done until all the cream for a churning is on han' 1. The cream should remain at churning temperature for at least 3 hours befoe churning. Pasteurized cream usually requires a slightly lower churning temperatuvo than unpasteurized cream. If the butter comes soft, the churning temperatu e of the cream should be lowered or the time between cooling and churnii ir lengthened. 18 CHIRNINO. i4moww< of cream in the cAwrn. —Churning will be completed in the shortest time when the chum is about one-third full. The churn should never be more than half full. Colouring.— When colouriuK is used, it should irj„ 7.1 "® *°"<^" *o the cream just before -. .nrninir is *«g-7. cojnraenced. Colouring does not »,.ove the mnnfh« a little ^i ■ ■ **'*»''*y 9^ ^^^ butter, but in the late 1 .1 and winter months a little icolouring improves its appearance. The butter makers must be Sndellir"' '"'""'■ '^ '''' '^^'"^ "^ '''''" «-^«™-- Too deep a s™ade is 'vuJ^^'^J'^f^u^'^''''-~^^'' P^'^P^'" ^P'-'^d f-^r the churn depends uoon its size 1 hat speed which gives the greatest concussion will be the raS effeXe. Adding water to the cream in the churn.— U the cream has been nrnn^rlv prepared and is at the right temperature, the churning ^ay be LisKXi^t adding any water. If for any reason the butter is coming a ifttle too faTiu" fn r;if "w ''^^' ^"'* ^^f." ^^^ «'-«*™ '« »''-«*king, sX watefwHt a& salt n t about two degrees colder than the cream. This will assist in separati mr the butter from the buttermilk Two common causes for crrarchuSfng too flow are (1) too much cream in the churn and (2) the temperature of the erf am is too W'Jen to stop the cAwrn.-This is an important point and it has a irreat de^l tn ::Srbrbss.'" ""^ ^^^ *'^""«^ **^^ ^^^"-^ mtoThe "utts td tz^r. Over-churning should be avoided as much as under-churnine Over i";' n"^^^^^^ "'"" ^ •'^^^^ ^™''"'^* «f »^""-™"k' which wmRfficSno The buttermilk should be ,hawn off as soon as churning is completed. used^sSi^^r^ni^ti^sr "^^' ^ ^''^ ^^"^'^ ^°^*°- (^^«- ^) -- ^« . Washirig the butter.— The butter should be washed as sc .s churnini. is rSsrtttinTlw'Zn^"^ Ifthebutl..forl"Sfa uVtoTallow^nL t tn rL^ ff '"'^ ^'"'^ '^^!^'''' (hpperfuls of cold water over the u ler, allowing it to run off at once. Then run in a little less wate- than there ^as cream and revolve the churn as in churning until the granules a. e about the i^e of large peas and draw the water off immediately. In ver/war^ w("ather If the butter is intended for packing, run in slightly more water than there nuh-klv'T' ^I'rl'^ degrees colder than the buttermilk! an^reToke the churn .•kly about half a dozen times and draw it off; then wash a second time uS tile less water than there was cream, at the same temperatureTthTbuTter- 14 ^ing tht butter.— A large quantity of dairy butter is too heavily salted and there is very little uniformity in the amount of salt uaed. We would sunrest th t for prints H to f of an ounce per pound be used, and for packed butter not more than one ounce per pound. I* *i}^ creamery buttermaking the salting is done almost entirely in the churn tne amount of butter in the chum can be fairly well estimated, it is the best method to follow. Add the salt as soon as the washing water is drained off sifting on half of the salt evenly over the butter; then turn th<' butter over with a wooden ladle (Pig. 8) or by turning the churn partly over, and sift on the balance of the salt; put on the cover of the chum and revolve slowly until the butter is gathered into a solid mass, and allow it to lie in the chum for ten to twenty minutes before working it. If the salting is done on the worker the butter can be weighed and the salting done accurately' Take the butter out of the chum in the granular form, after weighing it, spread it evenly over the worker and sift all the salt on before working is commenced. Endeavour t. have the salt well mixed with the butter while it is still in the granular form. Fig. 8. H^orAing