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Les diagramiiies suivants illustrent la mithode. 1 2 3 1 2 3 4 5 6 MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No. 2) _A ::JPPLJEDjyHGE 165 J Easl Main Btreel Rochester. Ne« York U60", USA (7'') 482 - 0300 - Phone (716) 288 - 0989 - Fa» BULLETIN No. 3. "[h^ fy\anuracture of BUTTER . . PUBLISHED BY THE DEPARTMENT OF AQRICULTUnE OF THC PROVINCE OF QUEBtC. f Tf RECEr CI Al P o best q 1st. Ill milk 1 inilk c milk t milk 1: All th parties milk t neithe l)le to milk, of the mifact not ap Bulletin No. 3. THE MANUFACTURE OF BUTTER. RECEPTION OF THE MILK. On principle, niannfacturers should never accept any but milk of the best quality. As explained in Bulletin No. 2, by bad milk is understood, ist. milk which has been creamed or to which water has been added; 2nd. milk which is dirty, badly aired or which has not a sweet fresh smell ; 3rd. milk overkept or too sour ; 4th. the milk of a sick or newly calved cow ; 5th. milk tainted or adulterated, such as viscous milk, milk of a blueish tint, etc. or milk having a bad taste, owing to the nature of the feed given to the cows. All these various kinds of milk may cause much greater damage to the parties using the factory, than would be caused by the use of skim milk or milk to which water had been added. With bad milk, a maker can neither make good butter nor good cheese ; it would be absoluteh- impossi- ble to do so ; and, unless he has the complete control of the reception of the milk, it is not just or right to hold him responsible for defects in the arom of the cheese or butter, when there has been no mistake made in the ma- nufacture ; and especially is this the case when the defects in the milk are not apparent at tlie time it is brought in. Reception ok the milk. — Skimming. — Pastkuris.\tion, — Cooijng CRKA.M. — Ripening and fermentation. — Churning. — Working AND .salting the BUTTER. — QUALITV OF AND DEFECTS IN liUTTER. — p.\cking. — pre.servation. — transport. — composition of butter. — Return of butter from milk. — Judging butter. — Charges FOR manufacture. — WINTER BUTTER. — BUTTER OR CHEESE, ETC. — 4 Makers slionld he oxceedin^^ly strict in the milk wliicli llicy accept or receive ; unfortunately the increasing number of small factories makes this duty or task a most delicate one to carry out ; often, a simple observa- tion upon the quality of his milk, althou};h perfectly true and correct, will be sufficient to induce a i)atron of the factory to j^o to some rival establisli- nient, frequently brin^nnj^ with liim some of his friends and relatives ; thus putting to trouble and inconvenience a maker, who, as a matter of fact, has only conscientiously fulfilled his duty in protecting; the general in- terests of his employers. The patrons of factories, even more that the makers themselves, should be thoroughly convinced that the bringing of milk other tlian that of the very first quality in every respect, to a factory, is a fraud. So soon as this conviction becomes well established, the task of the maker will be sim- plified, to the great advantage of all persons concerned. Neverthele.ss, before giving advice to others, makers should both in their pi 'sons and in their factories set an example of the most scrupulous cleanlines.s. A maker, of a dirty or slovenly appearance, will not carry any authority over his patrons, while otherwise the latter would hardly dare to present themselves at the factory with bad milk, if in the estab- lishment, every-thing .showed the highest degree of order and cleanliness. The maker should above all things set a good example in this respect. From practice, a good maker is very soon able immediatly to distin- guish good milk from bad. The odour which escapes from the can, upon opening, and the appearance of the milk itself give good indications. Still there may be doubtful cases; and when these arise, the immediate em- ployment of the Babcock and of the lactodensimeter and also of the acidi- meter is fully pointed out. In Bulletin No. 2 the use of these instruments is explained in detail. .jl,"! SKIMMING. Importance of proper skimming.— The skimming of milk is an ope- ration which demands the best attention of the maker. In well skimmed milk there should not remain more than one half pound of fat to 1000 lbs of milk : 0.05 by babcock. If, from 4 to 5 lbs per 1000 tl)s remain, which is frequently the case, especially in factories where the babcock is never used, there is a return of from 4 to 5 fts less of fat to the 1000 ftts than there was reason to expect (and this loss may take place even without any very great degree of negligence). If, for exemple, the factory receives an average quan- tity of 8000 ft)s of milk per day, the loss would be from '32 to 40 tt)s ; and. — 5 — calculating,' the fat as worth 20 cents per pound, this loss would amount to from 56.40 to #H.()() per day, or in six months, a loss ranj,nnjj from 1 152.00 to $i.}4().oo; which proves the jjreat importance of this ciuestiou. The necessity of driving the separator at a regular rateof speed.— One of the chief conditions of lliorou^^di skimiuiu<;, is a rej^idar pace in the sei)arator. To secure this, the boiler must be larj^e enoujrh to prevent the pressure from fallinjr much, when water is being ])umped in or the fire beinj.^ made up. The enj^ine .should be of sufticicnt power, in j^ood order, well ad- justed, with the jrovernor actin^j rej.;ularl\ . An engine should never be made to work faster or slower by the action of the valve, which, when the engine is at work, .shotdd always be wide open. The belts .should be in good order, dry and sufficiently stretched on the pidleys although not too much .so. The regularity of the work once ensured the pace of the .separator should be sufficiently fa.st. This pace varies with the make of the .separator used, and it must be adhered to. Cluantity of milk to be skimmed per hour. — Too much milk must not be run through at the same time. To ascertain the proper quantity to run through per hour, a Rabcock test must be made with skim-milk, experi- mental .samples of which must be taken successively when passing, each time, through the separator, differents quantities of milk per hour. Hy this means it is easy to get at the right quantity to be run through. It is not advisable always to stick to tlie qtiantities .set down in the catalogues, and it is neces- sary to make the te.st above alluded to at least two or three times every year. This quantity varies with the kind of .separator u.sed. from one sea.son of the year to another and with the quality of the milk. In the autumn, when the milk is rich, very much less milk must be run through and the cream uiu.st be taken thinner, in order to skim as thoroughly as in spring when the milk is relatively of poorer quality. Le.ss milk must be run through by the hour at the end of the skimming than at the beginning becau.se the milk becomes richer in the reception ves.sel. Heating and stirring the milk. — Much more milk may be .skimmed \K'T hour, if it is wanned. The cream is thus more easily .separated. This practice is therefore generally recommended. In spring and autumn, the temperature .should be run up to between So and 85 V. during the heat of summer heating is unnecessary. The milk in the reception vessel shouM 1 - stirred about every now and (hen to thoroughly mix it and to prevent the cream from rising to the ,sur- — 6 — Lastly a regular Hew of milk into the separator n.ust be secured. wfflnnUlo.ofBkimininK.-The chief difficulty met with by -nakers M he Tel rises the speed of runni.>K off is greater, the cream is t h,,ch a case, would l,e kept run.,i..B from the leeeptKm vessel lo r loi r to the^parator, to the e„«ine, a„>l i„ spite of all l„s e.erfons *„„W ""obtain a thorough ski..„„iuK, or a erean, of re„„la, ecns.stenee. Kor all these reaso,«, ski„..nin„ recp.ire, in the tnaker » -"'"I.We ac- ••1, l,is anmratus and at the same time a tjreat (leal of sk.ll. rrr tir^pa t^^Cly arra„.ed, ill calculated for its duties, it is Z luteK- i npi'ible for hiu, to do ,ood work, and the patrons as we as t |^iprietor\,f the factory lose in one season many tunes as n.uch as ,t would cost to put all things in order. To increase the regularity of the running of the milk into the separator, To increase n g y ^^^^^^ ^^^^^,^^ j^^ ^^^^ ^,^^^.^^_ '' """'t^ri ve o 1 "^ mTk And the addition of floats to regulate auto- '"^-Tllft^ieflrwote^aiu would be an advantage; but, after all, per- r H ex el^^t turbiue separators, now for sale, which work without 'r. 1 o t^e engi„: and whose speed depends solely on the pressure of the the aiu «y'^^ ^ !„,, ^vith separators of tins kind, a ^^^X" a ^c^" - -ilv ob^ii^d. The question of separators and :St:c^ of lk!i::niug wm be more fully treated in Hulletin No 4. Test, of skim-milk. Great care must be observed in making the tests --roveSy the skimming of a whole morning, it is not sufhcient to :Ue Samples of slim-milk directly from the separator severa times during he mornt^ because the conditions of the skimming, as we have seen, vary the sknn-milk v . '-^;^\^^^ ,^^^ ,, ,,„ tap of the skim-milk vat. ot a morning, it is dciili lu latvv x and to take several during' the course of the skitjimin^r when the skiin-niilk is heiuK handed over to the patrons. A Rood skimniinjr should tJot leave, on an average, more than y. tt. of fat per T,fx)(i IKs of milk in the skim-milk vat (0.05 per 100 It.s by the I-^ bcock test) at the conclnsion of the skim- ming. Consistence of the cream.— The proper consistence of the cream when it leaves the separator depends lar^jely npon the season of the year. In early sununer, when the milk is still poor, the authorities advise that 10 p. ct. of cream be taken ; while towards the end of the season, when the milk is rich, as mnch as i8°/„ may be the riKht quantity. If cream be too thin, churning . difiicull and, to be successful, re(iuires a hijjher temperature. Vox some time past there has been a tendency to use even a thicker cream sfM. We would recemmend the following rule.— Multiply the percentage of fat in the milk by 3 or 3 '/; ; the result of this nutltiplication will be the i)ercentaj>;e of cream to be used. Vox example if milk carries 4 p. ct. of fat, from 12 p. ct. to 14 p. ct. of cream should be u.sed. This is the rule recommended by the dairy .school at St. Hyacinthe. PASTEURISATION. Definition.— Milk, in its natural state, as we have .seen in Bulletin No. 2, contains a quantity of germs of every kind, which become developed therein and cause a .serious change in its composition. The nature and number of these germs depend upon the cleanliness of the cows and their sheds, upon the food they receive, the water they drink, the manner of milking and the place in which they are milked, and on the cleanness of the vessels in which the milk is collected and carried away. In order that the cream may ripen properly, it must be freed f >um all injurious germs, and should only contain those which cause what is called lactic fermentation.There are two methods of destroying the injurious germs which hinder the proper ripening of the cream. The first consists in heating the milk, in a special apparatus, up to 155° or 160° P., keeping it there for 30 minutes, and then cooling it down to 80° or 85°, and skimming at once. In the second the cream as it leaves the se- 8 — f^SST,? parator is raised to the temperature of 140" and kept at that for 20 minutes, only cooling it afte: vvards. This operation, which aims at the destruction of a part of the injurious germs in milk or cream, is called pasteurisation of milk or cream. Pasteurisation must not be confounded with sterilization. The object of the latter is to destroy all germs which the milk may contain and not only a portion of them, which occurs in the process of pasteurisation. The pasteurisation of milk is more costly than the same process applied to cream because there is a larger volume of liquid to heat and to cool and because the milk, when slightly sour, is liable to curdle in the vats. The pasteurisation of cream is more economical. However .some, practical butter makers claim that this latter system gives a greasy appearance to the butter. The fact is that this only occurs in exceptional cases. Pasteurising either milk or cream with the addition of proper ferments, to be explained later on, gives us, at all .seasons, a rngular ripening of the cream and, consequently, a more uniform and regular quality of butter ; it increases its keeping qualities, dispels any bad odours in the milk, but it may decrease in some degree the yield of butter, because a trifle more fat re- mains in the butter-milk, and because butter made from pasteurised milk or cream always contains less water. However, at the present day, there is no more loss than by the ordinary process. Pasteurising cream is extensively practised in Denmark, but is as yet little known in the Province of Quebec. The dairy school at St. Hyacinthe is now teaching this process. The process of pasteurisation in small factories.— Cream ma\ be pasteurised l)y putting into boiling water each pail of cream as it leaves the .separator, stirring until its temperature reaches 140 P., and then after a de- lay of 20 or 30 minutes placing the pails of cream in iced water to secure rapid cooling. In large factories, a special apparatus, called a pasteuriser, may be emplo- yed. This will be treated of later in bulletin No. 4. This process may be op- erated in the cream vats. 20 minutes, After having been pasteurised, the milk or the cream should be cooled, the former to the temperature of the .skimming, the latter to a temperature of 50° or at least to a temperature at which ripening will take place. The refrigerators to be used in operating the cooling process will also be conside- red in bulletin No. 4. COOLINC; OF THE CRKAM. Cream should always be cooled to at least 50° immediately after skim- ming. It then contains numberle.ss germs on the eve of developement. vSonie u*" these are the germs which produce the lactic acid necessary for the proper ripening of the cream, the multiplication of these must be encouraged. Others of these germs are hurtful, during the ripening of the cream, and afterwards to the butter when made. They are often the cause of the objectionable smell and of the bad taste in butters. It is of importance that the develope- ment of these germs should be completely checked. The temperature of 78° to So'" at which the cream leaves the separator is most favorable to the multiplication and growth of the various germs, both good and bad. which it contains. When cooled to 50" all these germs become almost inactive. Later on, when the temperature is '"^iscd for the purpose of ripening the cream, the bacteria of the lactic acid, .lich are generally in larger numbers then the others, become prominent, either from the larger mnnbers in which they e.xist, or owing to the lactic acid which they i)roduce and which is prejudicial to the others, the result of this being that the evil germs are neitlier able to develope nor to communicate to the butter either bad taste 01 smell : Many of the evil odours escape during the cooling process. Rutter made from cooled cream has aLso greater firmne.ss and a better iL^rain than butter nuide from cream which has not been cooled ; especially if it is cooled innnediately before being churned. 'Pile cream should be allowed to remain for one ov two hours at 50'^ in tlic cream vat before lieing heated for ripening, so that all the glol)ules of fat wliich it contains may have time to properly harden. Fatty matter is not a i;<«k1 conductor of heat and a certain time is required to allow the cold to ;h iKirate to the center of the globules, .so that they may become perfectly linn. 1 I lO With the present refrigerating apparatus, wiiich is now everywhere for sale, the cooling of cream is done quickly and economically, immediately after the skimming, as fast as the cream comes from the separator. It is in any case much easier and less expensive, to heat the cream from 50'' to 64° in the cream vat, to start the ripening process than to cool it in the same vat from 80'' to 64° after the skimming, generally a lengthy operation and one which is frequently neglected. For there two latter reasons cream should be cooled to 50" even when taken from pasteurised milk or when the cream itself has been pasteurised. RIPENING OF CREAM.— FERMENTS. Utility of ripening. — The object of ripening the cream is to increase the aroma and flavour of the butter, besides, that from ripe cream, a greater yield of butter is produced than from sweet cream. The ripening of cream is a matter of the greatest importance in regard to the quality of the butter. Further, with ripened cream there is less risk of a poor return after churning than there is from sweet cream. The purpose and utility of ferments.— Milk, as stated above, and consequenthy cream, taken from it, always contains a large number of germs of various kinds. These germs, as we have just seen, may be placed in two catagories : ist those which act favorabh- in ripening the cream and, and. those which act unfavorably. The object of pasteurisation is the destruction of the latter category, that is, the evil germs ; but in destroying them almost all the good germs are also destroyed ; a cream thus deprived of the greater part of its valuabk- germs, whether it has been pasteurised itself or whether the milk, from which it was taken, had been so pasteurised, can only ripen in tlie slowest manner. Therefore to cause it to ripen properly, the valuable germs which havi- been destroyed must be replaced by a certain quantity of other germs of tin- same kind. These useful germs belong to the species known as " bacterid acidi lactici, " a lactic ferment. This species contains many varieties from which to choose. Ferments are the more or less pure products nr culture of II these germs and their introduction into the cream when it is heated to cause it to ripen, restarts the ripening process arrestedby the pasteurisation and subse- quent cooling. It is readily understood that cream, thus deprived of evil and provided with good germs, will ripen in a mucii -uore regular manner, when the tem- perature has been raised. Nature and preparation of ferments. - ferments : -The following may be used as it return after ist. Butter-milk from the same factory where the butter making is going on and taken from the churning of the previous evening. 2nd. Butter-milk from another factory. 3rd. A ferment prepared with good milk. 4tli. A ferment of pure cultures. ist. Butter-milk, either from the factory where the manufacture is taking place or from some other factory, should only be used in the absence of other ferments and further, the cream, from which such butter-milk is taken should have ripened very regularly and the butter made from it should be of the finest quality. (It has been remarked that in some factories where butter- milk has been used as a ferment, the butter has taken on a fishy taste.) latter category, The quantity required is collected in a can well cleaned and sterilized h\ steam ; this can is then placed in a cold place where it will be free from evil germs, and be kept until required. Butter-milk should not be used for more than two days, in succession and tlien only in ca,se of absolute necessity. and. A ferment out of good milk, should be prepared in the following luaiiner : Take the best fresh and pure milk that can be had. The cow from whicli it is taken should be in a perfect state of health and not too fresh in milk. It should be placed in cans previously cleaned with soda and after. ' :irds scalded or p,asseil thrnugh steam. These cans should be placed in a — 12 — refrigerator or in ice water. In tiie afternoon, when "half the cream has risen, it is removed. This milk is then heated to a temperature of 70" F. by pla- cing the cans in warm water and by stirring with a dipper sterilized by steam. It should be allowed to remain in the heat until it has become suf- ficiently acid which will take place after 18 or 20 hours. Fermentation is then arrested by pi icing the cans in cold water, this ferment should be kept in a cool place until required for use ; when the upper lair of the ferment to the tkichness of about half an inch should be taken off and the ferment tho- roughly stirred up so as to mix all the different parts. 3rd. To prepare a ferment from ferments concentrated from pure cul- tures, the instructions given by the persons manufacturing and selling these concentrated ferments must be strictly followed out. For example, the following is one of the system sometimes adopted : A quantity of skim-milk equal to 3 p. ct. of the weight of the cream to be acidified is pasteurised at i-j^*^ and rapidly cooled to 64°. That is if 600 ft)s of cream are collected daily, j8 il)s of pasteurised milk must be prepared. This pasteurisation may be effected economically by placing the can con- taining the milk inside of another can containing hot water. To cool the milk the can is placed in ice water. Care should be ahvaj'S taken to prep^.re 2 lbs more of the pasteurised milk than the quantity mentioned above, so as to keep enough of the ferment for the preparation of the mother for use in the manufacture of the following day. The pure concentrated ferment is poured into the pasteurised milk, the whole is stirred up and allowed to remain undisturbed ; the vessel contain- ing it being covered with a cloth or piece of fine muslin. The temperature of the liquid should be maintained at between 64" and 68°. After a time the milk becomes curdled ; it is then read\- for mixing with the cream. Two pounds should be .set aside for the preparation of the mother for the follow- ing day. We recommend the preparation of two pounds of mother for the fol. lowing day as this will economize the use of ferments of pure cultures. The same allowance of concentrated ferment ma)- thus l)e made to serve a great number of times in succession. The milk used in the preparation of concentrated ferments of pure cul- tures should be of the very best quality, similar to that used in the preparn- _ 13 — tioii of a ferment with good unpasteurised milk and v.itliout concentrated ferments of pure cultures. Cream of the previous evening should never be used as a ferment on the following day. Course to be followed in repening cream and in the use of ferments. —Unpasteurised cream, unpasteurised milk, cooled to 50° after shimming and heated afterwards, will ripen perfectly in the butter factories of this Province in from 10 to 12 hours at a temperature of from 65° to 75" and this without the employment of special ferments ; the cream being again cooled for the night. This is the method which is now followed in this Province during the summer months ; but it will not suit during winter ; as butter made from such milk would be of poor quality, if the cream had been ripened in this way. In winter pasteurisation and the use of ferments must be followed. In such case the following course must be adopted : The cream, having been cooled to 50°, after skimming, remains in the vat for one or two hours at this temperature. It is then raised to the temperature suitable for ripen- ing and the desired quantity of ferment is added ; and then thoroughly stirred up and left to ripen. It is afterwards cooled down to the temperature ne- cessary for churning. The quantity of ferment to be added will depend largely upon the rapidity with which it is desired to ripen the cream ; it depends also upon the tempe- rature at which the ripening is to be effected. If a rapid ripening is desired, or if it is to be effected at a low temperature, a greater quantity of ferment will be required. If the cream is to be ripened in 22 hours from i to 2p. 61'. of ferment is used in summer and from 2 to 3 p. (51. in winter and the temperature must be kept between 64" and 65*^ during the whole of the time of ripening. Ofcour.se this cream (or the milk from which it was taken) must have been pasteurised to begin with. It is afterwards cooled to the temperature necessary for churning. This is the method recommended for adoption in this province. A lower tempei-ature is recommended for ripening in the summer "say from 62° to 64° and a slightly higher temperature in winter say from 64** r t i' Jr ; — 14 — to 660. Butter will thus acquire more aroma. Useful germs are developed at slightly lower temperature that the evil ones and it is well to encourage them. During the process of ripening, this is what takes place : The bacteria of the lactic acid attack the lactose or sugar of milk contained in the cream, are nourished by it and transform it into lactic acid. It is this acid whicli gives the acidity to the ripened cream, which is so advantageous during churning. Ripening is generally considered to have ended when the cream contains 5 or 6 lbs of lactic acid to the 1000 lbs. When no acidimeter is in use, cream is recognized as ripe when the whde of the froth has disappeared, when it has slightly thickened, has be. come entirely homogeneous and without lumps and with a sharp althougli fresh and agreable smell arising from it. Cream should be ripened uniformly throughout ; for there is a liability of a lo.ss of fat in the butter-milk and of a smallei return of butter from cream unevenly ripened when churned. When cream of two or more skimmings made at different times is mixed, care should be taken that they are thoroughly stirred together. The stirring- up of the cream should be studiously attended to each day during the commen'^ cement of the ripening and must be repeated many times during the after- noon and evening. The stirring up assists ripening, by introducing air into the cream, whicli excites the action of the ferment. It also aids in driving out the bad smells contained in the cream and prevents the developement of certain evil germs which produce these smells and which can only exist in liquids deprived of air. Cream, having an acid smell after ripening, indicates that fermentation has gone too far, as the result of the use of too large a quantity of ferment or of a ripening effected at too high a temperature. In such a case, either a smaller quantity of ferment should be used on the following day, the cream should be ripened at a lower temperature or churning should take place earlier. If homogeneity is imperfect or if tlie cream contains hnnps, the cause "s that during ripening the cream ■l^-'s not been maintained at a sufficienlh high degree of temperature. The quantity of mother ferment to be added to the cream and the temi - rature to be maintained during fermentation, to obtain a proper ripening 11 ~ ^5 — 20 or 22 hours, can only be determined by carefnl experi„,ent or feelin. one s way As .nent.oned above, by means oT an acidimeter, the Lo^nZ acKl, reqn,red for the most successful manufacture both as regar" Return ZiZ!y' '''''''''''-'''''''■ ''^'^^^^^^^ - -^'^y «^ 50' to 60"-: After a certain number of trials, excellent butter of uniform appearence and quality will be regularly produced. appearence The prepared milk intended for the production of the mother, should be kept in a coo place and protected from the air and occasionnal y tl 1 ctiltures should be renewed Uy treating a-new with pure ferment a suitable quantity of pasteurised milk. ^uuaoie The highest degree of cleanliness is indispensable and all the instruments T "?/'"^^^^'^ :f^^ ^'''^ ^-'1-^ -ter or passed through st Lr Ice should never be added to cream to cool it, nor hot water to rewarm it Tl^ water thus added uselessly increases the bulk besides transmitting to t e cream as well as to the butter all the impurities and foreign matter^ wh ch It inevitably contains. '- ^mucu Composition Of cream—Cream is composed principally of butter fat with varying proportions of water, sugar and casein. The proportions varv so much with circumstances thas it is almost impossible to establish even an ave rage composition. Still to give a general idea, the following table drawn un bv konig gives the result of forty three analyses. ^ ^ r ! Water I'at Caseine and albumen Sngpr of milk Aslies AVERAGE 68.82 22.66 3-76 4-23 53 MINIMUM MAXIMUM 22.83 83-23 15-19 29-93 •63 7.88 •59 5-52 .11 2.50 The dairy school at St. Hyacinths recommends the use of cream so thick as to contain from 25 to 32 p. ct. of fat. '-'c^mso nuck — i6 — . CHURNING. The importance of this operation.-Not only the return of butter, but also its quality and keeping properties, are effected by the churning. Manner i.i which the separation of butter is eflfected.-The fat in cream is found in small globules of various sizes mixed through the butter- milk —The small globules are in a liquid state and are enclosed in a thni skin or film of serum. When the cream is violently shaken, immediate so- lidification takes place. Once solidified, they adhere to one another and col- lect in bodies which increase in size as fast and as long as the shaking of the cream continues. The large globules are the first to solidify and collect to- gether, the smaller ones solidify with greater difficulty and adhere together less easily. If the churning is begun by an immediate rapid shaking of the cream the large globules all collect together at once. Consequently after a short time the fat has concentrated into bodies, the number of which is mucli smaller than was the number of globules at the beginning of the churning, each of these bodies being formed of a certain number of globules which have adhered to one another, as the large globuks have first solidified and collected together, the small ones which solidify with greater difficulty are found, so to speak, dispersed in a relatively larger quantity of liquid and can with greater difficulty come into contort with one another, a thinning of the fatty matter in the butter-milk takes place and there is danger that all these small globules may not readily unite with the mass, and the return be therefore less satisfac- tory- On the other hand, if the churning is commenced by turning the churn slowly the small globules have a better chance of solidifying at the same tune as the larger ones and of uniting with them and fewer of them will remain in the butter-milk at the conclusion of the operation. When the cream is well ripened and consequently more acid, the film oi senim which encloses each globule is thinner and the latter adhere together more readily, especially the smaller ones. On the contrary, when the cream is sweet, the film of serum is stronger and the small globules in particular are difficult to collect together. Owing to this, from two creams of the same ■ consistence, the one containing the most acid will give the larger return. — 17 — When the cream is very thick, the jjlobules are floating in a smaller quantity of butter-milk and more readily come in contact with one another. It is the bes*' for churn': For this reason, in churninj;^ sweet cream it should be thicker in order iw ji[ive a good return. The temperature during churning is also of considerable importance. At a low temperature the globules become harder in solidifying and they adhere less easily to one another ; on the other hand, wlien the temperature is too high, solidification takes place with greater difficulty and the globules cannot unite together. For churning in a low temperature, a thick cream should be used. Thus the globules will adhere together more readily, as they will be closer together in the liquid, they will be more frequently in contact and the evil effect of the low temperature will be counterbalanced. To churn sweet cream in a low temperature, it must be taken thicker still, because in such case not only is the influence of the temperature adverse to the collecting together of the globules, but also that of the film of .serum which encloses them. In sweet cream, it is thisfilm of serum, which encloses the globules both big and small, which has the greatest effect in preventing them from collect- ing, the temperature is of less consequence and in this case to obtain a good churning a thick: cream should be used. With cream acidified by ripening, the film of serum, being much less tough, plays a secondary part and any difficulty in uniting the globules arises from the temperature. If it is very low, it is difficult to collect them together on account of their hardness ; in such case a thicher cream must be used. If the temperature is raised too much they cannot solidify and sub- .sequently collecfl and adhere together. In any case, as the tendency now is more and more to churn at a low temperature it is readily seen that a thick cream must be used. The following rules are now recommended : With reference to the consistency of the cream, see remarks on page 7. 2 — >f — I8 — Tlie temperature durinjrclmruinjr. In suinnier, it should be in tlie ncij^li- bourliood of 50" V. \n atituinn or wiutrr, it may he raised or 55" to 58". Tile cliurninj,^ at tliis temperature and with cream of tiie consistency mentioned above, should be done in about lialf an hour. Churning at ahij,dur temperature than 60" should always be avoided, as butter produced at too hijfh a temperature is soft, loses its aroma and always contains a larj^e quan- tity of butter-milk, which, in consequence of the absence of consistency, i.-, removed with difficulty and very imperfectly and makes butter of an inferior (ptality and less liable to keep. This is an important consideration. The poor qualit\ of much of the butter made in this Province is due to this cause. The temperature in the apartments in which the churniuf- is done, is often very hijrl, during- thesmnmer so that the cream becomes heated in the churn, during the operation, especially as the fat in solidifying throws off a certain amount of heat. The churn should always be kept in a coo! apartment. On the other hand, if churning is done at too low a tciiperaturc, the butter is hard and lumpy and cannot be so well worked. The first thing to be done in prepaiing the churn is to wash it well in hot water : To do this two or three buckets full of hot water are put into the churn, after which several revolutions are made and the water is then run off. As the hot water will have heated the inside of the churn, to cool it, it should be afterward rinced with cold water applied in the same way. In the autumn and spring, when the weather is cold, it will not be necessary to rince with cold water. The churning is begun by turning slowly for a few minutes, when the gases which are thrown off by the cream are allowed to escape, after which the churning is continued but at a speed increased by degrees until a nor- mal speed has been attained in about a quarter of an hour. The churning is stopped when the butter is in grains about as big as a hazel nut or per- haps a little smaller. The butter-milk is then drawn off and the butter is washed a couple of times or more by half filling the churn with pure cold water and giving ;■ few revolutions of the paddles. The butter-milk, on leaving the churn, should be run into a sieve or strainer to take from it any grains of butter which ma\- have escaped frou' the churn with it. Whe at a propt sion of t!i( butter silo water has As a the cream sweet skii With milk, or c .sometimes where it t to the fad Colo I churning, to them w The should tilt all covers. The ] butter. — should be Work to 62° R i work it at It the butt <'!)eration. entirely of butter be \ might alsc ■f'. in ' necessary to ss, when the , after which until a nor- Mie churnin<^ nut or per- \ a couple of ind giving :' o a sieve o' scaped froii' — 19 - When the cream has been well cooled and ripened and the churning done at a proper temperature, a single washing is often sufhcient. ( )n the conclu- sion of the washing the butter is allowed to drain for a certain time. The butter should also be dried I)y a rapid lUovemeut of the churn after the washing water has been drawn off. Asa general n?le, neiiiier hot nor cold water, nor should ice be added to the cream during tlu- churning. When the butter does not come readily a little sweet skini-milk may be added to the cream in the churn, to remove the froth. With the milk of some cows, especially those nearing the eiul of their milk, or cows that have been subjected to a change of diet, churning becomes sometimes almost impossible. In such ca.se, the trouble must be .sought for, where it exits ; that is in certa'.u cows, the milk from which is being brought to the factory ; and this milk should be refused until it is improved. Colouring matter is generally added to the cream iunnediateh before churning. The question of the choice of churns and the attention to be paid to them will be treated in bulletin X'^ 4. The cliurn should be first rinced in hot water and then in cold ; it slioidd then be allowed to drip and become dr\ , care being taken to remove all covers. WDRKIXC; AND SALTIXC, OP lU'TTKR. The preparation of the malaxer, the machine for working up the butter. — Uefore using tile table, the rolers of the malaxer and the pallets should he well scalded, the whole being afterwards washed in cold water. Working. — The butter should be worked at a proper temperature, 60" to 62° F. is the best temperature for such work. vStill in summer it is well to work it at a slightly lower temperature and in winter at a .slightly higher, l! the butter is too soft, it must be cooled and stift'eued before undergoing the <'I)eration.' In working up butter that is too soft, it is impossible to free it entirely of the milk and the grain of the butter is affected. Neither should bntter be worked at too low a temperature on account of the grain which might also suffer in such case. mm — 20 — The working should be cojinnenced by the removal of the greater part of the butter-nii Ik, after which the butter should be sprend out upon th' table, salt sbould theu be added ami incorporated as rapidly as possible witli the l/it«'f'r. lich - >uld be subjected to a continual pressure. A skilful butter ma ^' iten expel the butter-milk, salt and properly press tht b»PM»r ma '^gk 'peration and in fact the more quickly this is done, if well don*- fjhe better, ^he Wss hamlitiijj bit J ter receives the better it will be. But XI often happens that circunstances will not allow of this and in such case attey the butter is freed from the bntter-milk atid the salt has been quickly l^ixediu.u is taken into a ccM room, were it is left to become firm ; the working hniim afterwards completed as fast as possible. The butter must then be thoTovaglily kied, for butter which cont:) ins much water looses as much as two or thret- p' unds i)er tub of 70 1I)S in a ^rtnight. The working is given up when only a few light drops of water appear on the surface of the butter, it being then sufficiently firm. It is therefore always better to work it sufficiently, as in so doing the half pound on the draught of the .scales that is customary may be saved without risk of losing the pound. Salting.— The object of salting butter is : 1. To cleanse it completely of butter-milk. 2. To assur' proper keeping. 3. To improve the flavour. Salt added to butter from which the greater part of the butter-milk has been expelled, attracts to itself the small drops of milk remaining in the butter in which it is dissolved and forms a species of brine which permeates the whole mass of butter. It takes some time for the salt to dissolve and for this rea.son it is advisable to allow the butter to remain for several hours in a cool place after salting before finishing the working. The grains of salt consequently cause the small drops of milk remainin*; in the butter to unite and from large drops which are pressed out of the butter by' subsequent working up. A part of the salt used goes away with the bntter milk in which it has been dissolved : about one third or one half the salt, which has been added to the butter, is lost in this way. Therefore the greater part of the butter-milk should be pressed out of the butter before the addition of the salt as without this precaution very much 1 i! is loit. I — 31 — The salt acts as a preseivattve to tlic butter in preventitijr the flocomposi- tionot the- casein, of the suRa- of milk and even of ihe fatty matter itself. For salt U. produce all the desired effect upon the butter, it sho ;!dbe of a certain quality. It sln.uld be as pure as p, siblc that is to sa or n.sed almost entirely of chloride of .sodium ; it should be free from all hu.e. impuri- ties such ,is chloride of niiuMiesia, chloride of calcium etc. In eolor it should be a pure white. If should alwavs be perfectly clean •■iiKl not hnupy. Harreled salt is the best as it Irss likelv u, have become dirty or spoiled. Salt is often transported in ba^^s in with the use of parchment-paper, any more than the use of this paper .should allow the maker to dispense with the washing, etc., of the box as we havi just described. Never use any but the best quality of parchment-paper. Tin traders now are selling, we re- P--ed down, so tha no vo>d places are left; they are always injurious to the butter. The packing of butter should be done at a temperature of about 60°. The boxes must be always as clean as possible, well made, well closed, "ssible ' "' ' '" ' "°''' '"' ""^'"^ ^° "^ '"^-^^^ ^° ^-'^ - '-^"--^-'^ -^ Cask should be well rubbed with salt, and lined with parchment-paper, before closing them, place on the surface of the butter a strong brine ; this will complete the exclusion of the ' s , s air. Packages, the inside of the wood of which have been dres.sed with IKuaffiue, do not ensure the perfect preservation of the butter, and the use of IKirchment-paper must not be dispensed with. The marks of the factory should be carefully placed on the side of the box with a red hot iron stamp so as to render it indelible. m i«i PRESERVATION OK BUTTER. l>utte^'?r,rf?°^^^**n--'^'" P""-P^l --^"-s of the deterioration of er,„ the factory as well as during transport and at the dealers, are : x. at a. moisture or damp ; 3. bad smells. In most creameries, uufo tuuatelv MllN ventilated, and in direct communication with the ice-house • where the iniiperature never falls below <;o° or c;q° fn n c.o ^ f • . - wnere tlie — 26 — CARRIAGE. Carriage.— As regards the carriage of butter from one place to another, the following are the principal matters to which attention must be paid. For the carriage of butter from the factory to the place of embarkation, refrigerator cars should be used as much as possible. The chief railway lines are now provided with them. Neither on the rail cars nor in steamers should butter be piled up with other goods, whatever may be their nature and smell, nor should it be placed in dirty freight-cars. Tubs and boxes of butter should not be allowed to remain whole hours in the sun, either at the wharf of embarkation, or at^the landing wharf. In despatching butter to its destination, the bo.xes should always be en- closed is special packing bags ; these bags are returned free of charge. Care should be taken that the refrigerator cars are not short of ice. Fre- quently cars intended for meat, fish or other like products, without cleaning or disinfection, are offered to the factories. The proprietors of the butter should have them disinfected before using them for the carriage of their butter. At ports of embarkation and disembarkation, the refrigerator compart- ments should be perfect as regards the isolation of the goods, the dampness, the temperature, the space, and the cleanliness. EXAMINING AND JUIXilNfi BUTTER 1. Examination of the exterior appearance.— Is the parcel clean and neat ?— Is the size and shape of the box or tinet suitable to the market ?—is the wood of which they are made, .sound, free from knots and cracks and well put together ?— Are the lids or covers firmly put on ?— Is the weight plainly and clearly .stamped on the tinet or box and not on the lid ?— Is the private mark of the factory stamped in the same way ? 2. On opening the box or tinet.— Is \h& ^&rc\\m&n\.-\^&^^&x strong enough and has it been well put in place ? Is the upper surface of the butter smootl' ? Is the box full enough without being too full ? — 27 — .cJr rft ''f ""'"^ '''^f''' '^'^' ''^'^^A.-.-Thc colour of the sample shoidd be a clear pale straw, regular and without white stains or mottles. Does the hat not nng bu hght sn.all drops of clear wafer .hould appear on the sur- face of the san,ple. If the butter has been badly washed these drops vv^ill ^e of a whitish tint. 4- To break off a piece of the .svr;«//,.._When a piece is broken off from the san.p e the break should resemble that of a piece of heavv cast iron Tl grain of the butter should moreover be very firm and it should be ho noge neous, ,t should be well pressed and have the appearance of wa.x. smelf ■ ^;f ;^f/^'V""^'^-y^- -"'P'- -should not give off a disagreable .smell. The evil odours are, the odours of animals, of stables, of turnips of s^age, of decomposed milk, of tallow, &c. The smell ought t; be perfectly 6. To taste the sampie.-'Th^ sample should have no bad taste The bad ^TtTT'^T T:-'-' "fbutter-milk, tallow, a rancid taL -he tl f' ? ' ' '"'^'"^ '"'^"^ "^ °^ '^'^^^^^ ^"^ '-^'^ --id or sour taste. . hejaste of nuts oi almonds is on the other hand a point in favour of the sdted'^e'otli 't^''?"?"r'r'' '^ "^''"^ ^^" '""^'' -^^^^' "^ -t not .salted enough. Por the hnglish market 2 to 2 >^ p. ct. is required • the locil umrket requires a little more; with a little practice a person sooii earn" to distinguish whether the salting is sufficient or has been overdone The following is t!ic quotation or numbering in points Aroma and flavour from o to 45 '^he grain fj-om o to 25 The colour fro,„ o to 15 The salting fi.„i„ o to 10 The general appearance from o to 5 Or a possible total of ~ points for a perfect butter. class tC'relchlf''/"'" '' '" ^°° ^""^^ ^" ^"°^^^ ^^ ^^^^ ^'-^ = ^^ --»d 1- th^^^^^^^^^^^^ °" '"^ '' '' P"'"^^- ^"^ '' ''^'' ^'- those obtaining Under the heading "general appearance " the quality of the oarchment pa,-, the manner in which it has been placed ove'r the lu ter trw.T" which the butter has been packed and settled, are matters t; !:^ii:.rth: I \ ■ — 28 — highest importance is attached, as upon these depend the preservation of the butter. COMPOSITION OF BUTTER. The butter of trade is not composed entirely of fat, it contains water ■casein, sugar of milk and salt. The following table according to Fleischmann, gives the compo.sition of various kinds of butter : Made from sweet cream unsalted Unwashed Per cent Washed Made from ripened cream salted Unwashed \ cler Fat ! Casein and albumen Sugar of milk and some other organic substances . Ashes or ashes and salt .... Per cent 12.00 H-75 •50 •55 2.20 Washed Per cent 12.50 84.62 .48 .40 2.00 He shows that in these butters the quantity of water varies I2 p. (ft Cream churned at a high temperature, gives a butter containing a large quantity of water which it is impossible to get rid of. Butter m-y appear to l)e perfectly dry to look at and contain as much as 18 p. (51. of water, whiU- another saini)le may be covered with drops and yet be comparatively free from water. This arises from the fact that water may be incorporated in the butter in the shape of invisible drops RETURN OF BUTTER FROM MILK. Generally in the butter factories of this Province, where the new me- thods of manufacture are followed, the quantity of butter produced exceed^ the quantity of fat contained in the milk from which the butter is made In from 10 to 15 p. ct. So 100 tos of fat in the milk will give from no to 115 lbs of butter. For example, 6000 fts of milk, giving 3J^ p- ct. of fat by tho Babcock, will produce 60 x 311 X i-i5 = ^4^ 'A '^'s of butter. ation of the — 29 - In the spring milk gives about no lbs of butter to everv 100 lU .f f . rius return increases up till the autu.nu, when it relches XM to r tb i butter to every 100 lbs of fat. ^M to 115 lbs of Re™„. O. „„„,. ,.«o. -- OK „„,o„,, .K.„KS OK .,C„.KSS. butter contains 83 p. ct. of fat.) " '""^ ^''^^ ^^'^ PERCENTAGE OK FAT IN THE MILK PERCENTACE OF EAT RE^rAINING IN THK SKIM-MILK — 30 — • The foUowitis table shows the quantity of milk required to make a pound of fat accordinj^ to its richness. It is calculated on the basis of a return from the factory of 115 IKs of butter for each 100 tt»s of fat. Quantity ok mii.k RKyuiRKi) to civh onk i'ound ok iuttkr ACCORDING AS TlIK MII.K IS RICH IN KAT. Richness of the ilis of milk per Ricliness of the li)s of milk per milk in fat It) of butter 1 milk in fat tb of butter 2.8 3I-I 5.0 17.4 3-0 29.0 5-2 16.7 3-2 27.2 54 16.1 34 25-5 5.6 15-5 3-6 24.2 5-8 15.0 3-8 22.9 6.0 14-5 4.0 21.7 6.2 14.0 4.2 20.7 6.4 13.6 44 19.8 6.6 13.2 4.6 18.9 6.8 ia.8 4.8 18.1 7-0 12.4 I: I .! — 31 — ;d to make a NUMBKK OK l'OUNU.S OK MII.K NKCKSSAKV To MAKK OXK, I'OUNl) O?.' the basis of a iiUTTKR. (Kirchncr.) -■ • -'V alA' ^'I fat. lU'TTKR il>s of butter per lli.s of uiilk for i tl>s of butter per 100 lii.s of uiilk H's of milk for i "> of butter 100 tt)s of milk tt> of butter of milk per 2.4 41.67 40.06 38-46 3-8 3-9 4.0 _ /" ti of butter 2.6 26.32 25.64 25.00 17.4 2.7 2.S 37-04 35-71 4.1 4.2 24-39 23.81 28.26 16.7 2.9 34-4« 4-3 16.1 3-" il-Z2> 4-4 22.73 22.22 1 5- 5 3-1 32.26 4-5 15.0 14-5 3-2 31-25 30.30 4.6 4-7 21.74 21.28 14.0 13.6 3-4 3-.S 29.41 28.57 4.8 4.9 20.83 20.41 20.00 13.2 3-^' 27-68 I 5.,, 12.8 2>-l 27.03 5-5 18. IS 12.4 - "_ 1 It umst be remarked tl.at the.se tables only ^ive j^eueral averages, aud that, ,u practice, the returns obtained may vary greatlv from the fieures tl.erem given, without any blame, on that account being attached to the manufacturer. — 32 — PROPORTIONATE DIVISION OK THK COMPONKNT PARTS OK MU.K HY Till. MANUKACTURE OK BUTTER FROM lOOO HtS OF MILK HY 'niH OLD SYSTEM. {Cookc) O '/I I/) « O ioo<) H)s of entire pure milk 800 His (jf skini- milk 200 ttis of cream . 187 Itis of buiter- milk 433 ft»s of butter . . R)s 1 130 7« 52 14 91 37 09 ftlS 40 o 2 4 8 36 8 6 t4-l ^ ^ S I's j: .-' C/} o a rt c^ ft)S 26 o 22 O 4 o 3 77 53 ftis 7 " 6 o I o 94 06 tt»s 49 5 41 2 « 3 8 3 lbs 7 5 6 4 I I I I I s 3 cents p. ft». Above 15000 lbs the charge might be still further reduced. Under these conditions, a factory handling 5000 lbs per day, for 6 months would not do more than pay wages. By the handling of 6ooo lbs per day, the factory would realize about $200.00 dollars. At the outside at these [ MILK BY Till. lY TIIK i—t G IL> x: 5^^ < ^t3 i k-4 a. lbs 7 5 I (H) 6 4 6 T 1 94 1 I 2 92 of '.lisctissions the quantity nf arges they may ;he expenses of per day ; they Ik per day ; ami ve scale, these butter. lufacture : p. lb. p. It). ed. per day, for 6 of 6ooo ft>s per outside at th "se — 33 — rales it would he- hlKhlv iinprudnU to start a factory before beiu^^ as.f.rcd oi Iiandlin^^ at least fuKu, ll,s of milk per dav : I.ar«e udl appointed factories enipIoyiu« a first class luaker. are n. 1, more advautaKeous to all parties coueenied than the smaller ones ■ -u, ^iroHKest advice should be ^iven to farmers, i„ their ow., interests, to encour- a,e and give the preference to the larger establishments. Hetter appointed ■n.d havn.K the .hsposal ol a larger capital, thex are able to ,,roduce at a uwer cost aud to obtain a better price for their ,.rodncts <.n the market than the small tactories can po.ssibh do. WINTI-k lU'TTKK. The manufacture of winter butter of equal qualitN to that manufactured m summer is possible ; but such manufacture is attended with special con- ilitions. ^ I. There should be to every 5 to S cows, old in n.ilk, at least one lre.h calved cow. llns condition can easilv be attained, if the farmers arraujre tor the calvin- of a portion of their cows in the autumn. 2 The cow-hou.ses, which should be perfectly ventilated, should contain .... bad smells, ans.no from any cau.se whatever. The siueil of ,„nr sila..-e is the very worst of all. '' 3. The milk should be thoroughly aired before bein^^ cooled. 4- Too niany t.irnips should not be fed to the cows and no fodder should be used winch mi,s.ht comnmnicate a bad taste to the milk • sour s.iajje IS one of these as well as musty forage, spoiled roots and fermented mashes. 5- Very old n.ilk should not be used. The u.ilk .should be brought to the factory every (la>- or every two daws. 6. Milk ferments should be used a.id fermentation should not take place at too low a temperature. 7- The temperature of the factory should be under control during the whole w.nte,-. Under these conditions a.ul by following the other rules for tin. mamitacture of butter, choice butter may be made during the winter as wdl as in the summer: and such manufacture can not receive too much eu- ciuiragement. I — 34 -- ni'TTKR AND CHKKSK. Cheese should never be made, either in the sprinjj or late in the autumn (fodder cheese). Cheese made from hay fed cows is entirely unsuitable to the Huj^lisli market and the manufacture of this kind of cheese results ever\ year in a iowerinj^ of prices hij,'hly expensive to the Province. In the sprin^r and autumn and durinj^ the winter the milk should all he broujfht to the butter factories. Cheese factories should only be workerl duriu)^ the summer. This fact has been proved by e.xperience and it \vou]