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New Yofk 1*609 uSA iiSS i n 6) 482 - 0300 - Phone ^B (716) 268- 5989 - Ta* DEPARTMENT OF AGBICULTIRE BRANCH OF THE DAIRY AND COI-D STORAGE COMMISSIONER OTTAWA, CANADA SWEET-CEEAM BUTTER PART L— A Critical Study of the Sweet-Oraun Bntttnnkldng Proceu PRANK T. 8HUTT, M.A., F.I.O., Chemist, Dominion Erperimental Farmt WITH TH« ASSISTANOI Of Mr. A. T. Obarron. M.A. PABT IL— Direetioiu for the Uannfacture of Bntter ftrom Sweet or Unripened Oream ■T J. a. BOUCHARD BULLETIN No. 13 Dairy and Oold Storage Oommiasioner'a Series Published by direction of the Hon. SYDNEY A. FISHER, Minister of Agriculture, Ottswa, Ont KEBKUABV, 1907 / DEPARTMENT OF AGRICULTURE BRANCH OF THE DAIRY AND COLD STORAGE COMMISSIONER OTTAWA, CANADA SWEET-CREAM BUTTER PART I. A Critical Study of the Sweet-Oreun Buttemuiking Process FRANK T. SHUTT, M.A., P.I.O.. Chemint, Dominiim Erper\ment .ULLETIN No. 13 uairy aud Ck>ld Storagre Oommlasioner'B .Series Published by direotion of the Hon. SYDNEY A. FISHER, Minister of Agriculture, Ottawa, Ont KEHKITARY, IBOT ■■I LKTTKR OF TKAXSMITTAL. Ott\w\. Folmiiirv -2'. m>'. 'I'o the Hnnourablr The Minister nf AfrHciiltiirf. Sir, — I liiivr tin- honour to Hiihniit for your iipproviil liullntiii N'o. i:!, Diiirv iiml fold Storajro Coiunii^sionpr's Stricd, entitlcil ' SwpctCrcinn R-rt'" ' whifh hiis Ikmmi prepiirf.1 with the 4i.-i| II Krochiir.- oil th.. .iil.jc.t in I1mi|, (fiviiiK m.iih' ilrt.iiU of ilir pr... .,, nii.l ,i ro.-ornip>- «<• .o| for iHilvc nionlli-. Montr, iil l.iittir .xixirtcnt who havi' hHiMJIi'il tlio Imtt.p ffoin i-n'iiiiiiTiis whiih hiivo iic|o|iiid ilil, pror. ,*, have !.|K.|(in very liinlil.v of tlif <|niility of tlic Imllir. Strictly »|«.ukin»f. it i* not ii Hwi...t crcmii |.r<"i'>-., ,., tli.. Iiir«.- m int of • «tiirlpr ' or ftTiiifiit ikIiIi'iI Io ill.' innni jfivt- it iin ii.i.lilv of 11I...11I :; |h r .-. iil, ..r siiHi.'ifiit tir Ih' XOIir to tlic tllHl.' The tlu^ory on wlinli ihc jiroff--.* is hiiw'tl >. .in- to l.r itoiin.l. TIi.ti' in \i-mh .lanirer ..( injury to ih,. <|,nilily ..f |,„tt.r from nii.i.sinibl.' K'Tlim whi.li iiiny Iniv.- \,,-,-n in iho milk, if th.. .•r.^mii i^ . Ii irii.-.| «oon iifi.r s,i>ariilinK. ilmn if tlwM. ^r..rm. iir.. allowp.1 Io iniiltiply .liiriiiR ih.- riiHiiini; |.r.M-c«s. If llio .■nam i. i.«sl.iiriz..|. tlw .laiiK<'r in Kwiu.l (.till mor.-. 'III.- iiM|H.rlan.-.. of a.-i.lity is r....orfi,i/o.| in the larK<- aiiioiint of ffriticiit ailditl. In Ih." uppLi-ution ..| iliis proc.-s, t.. ..r.limiry cniiniery pra.ti... a niinil«'r of thii.Bs have to be coii»i.l.r..l. In th.. first plac... „ Hmt-.-lass pn«tturizinK an.l .•wiliiiK oiitHt. .-i-'cially th.. I.itl. r. i, iil.«oliit,.|y es.s..„tinl. V..ry tVw er..am..ri..H nn- profK^rly «|iiip|K-,l in this r..siM...t. Thin impli<.g also an anipl.. supply .,f fol.l wat.-r an.l i.T. A prauticul obj..cti..n to th.- pro..,«> for li.,t w.-ath.-r i>i that th.. .•hiiriiiiiK. norking an.l pa.-kiiiK of th.. hntlir is ii.,i p|..t,.,| until hit., in th.- aft..rn.M.n. whil.. in l*ic "'"■'""'l '■■■ '• •"■"••'•''■' •'"• 'lii'i-niiiK ..an U- <|on.. in th.- .-arly m.-rniiiK. an.l .I,.r part of the day. This l.ull.tin is n..t pul.li.l.,,! with a view of ailvofating the a.|..pti..n .,f the pro- y.ss. but simply f..r th.. pur|H.s.. .,f giving information to thos,. who may U- inH-rest...! ill the »ubj.-ct. Mr. .1. C. IJ..ut. numiniun Rxpo-itnonUl Farnia, with the aMiatance of i. T. Churroii, M. A. The cluiina for this proccM iire, hricfly, thu avoiiinnct> of all forriirn iiiid batj flavor* that miifht nrise naturally in uaioK cream from \. loui Houroit; thn pr?«piiig qualitimi of the butter; u c-<>i,aidrrablc tnvinir in the time of butterniukinit; and that then; is no greater loas of butter fat than by the ordinary method. Manufacture of butter by the 'awect-cream ' i ihod, may b«« deacribcd aiiortty aa fojlowi: The creum on bcintr obtainfd from tlu> icparator it at once paateurized (•) and then cooled. A i-t-rtain qiiiintity of ti-riiient made with a pure culture is then nddod nnd the chiirninR procee<>ned cream beinp made on the following day. Everv effort was made to have tlie details of the manufacture of the butter— f.'/. temperature of churning, of wash water, and size of Kranules, &c.— the same in both processes, so that in thes.' particulars the trials would be strictly comparative. Any difFerences. either in economy or quality of the products from these two proces-ses would be due. therefore, to the treatment of the cream before churning, vi;;. :— that in one case the cream was not allowed to ripen, but was prepared lor the iliurn by a pure culture, and in the other the cream was ripened in the ordinary way. •In this reiearcb Chr. H«nfen'« Lactic FemK-tit Powder was used. Thf ratf «i siiltiiiH: was half oiiiict> to the poiuid, tin- iiincmnt to he mlM being ii!ioertnitieJ from the weight of hiitter lis taken from the e, where the butters wore kept at a temi«Tntnre of -24 F. until October 15. when they were brought back to thi' farm for ,\amimitioii niicl comparison with duplicates which had l>e<^n meanwhile kept in the cool room at the farm dairy. For the sake of greater accuracy, the amount of butter fat in the cream ami in the b\ittermilk was dctermimvl by gravimetric analysis, it having ln>en found that the res\ilts obtained by the IJabcock method were not suffi.'iently exact for the purposes of this investigation. The samples of butt(>r were subs HI TTKK.MU.K. PnKit's^ Date of Cliiiri)in)(. liiTTKK Fat. Ill tUr (rcaiii. Ill liuttei- IVrtViit ToUil. In ItuttiT- iiiilk. 1 jSweet crt'aiu May 1' i Ripened cieuiii 1" 2 'Swof t iTcaiii II iKiiienwi cream " 12 3 Sweet cieani • 14 [Ki|M*ne 274 li 226 'I 22l« H 275 3 27.5 S 273 2 271 4 222 1 22."> 1 12 II 15 2 6 1 3 This talile has bwn constructed with the ol)ject of showing at a glance the relative economy of the two processes. In the first column of figures we have the percentage of butter fat in the cream. This indicates the thickness or richness of the cream used —a rather important matter. The weight of the butter fat (>mployed in each churning is next >.'iven. In the two remaining columns the weight of butter fat in butler and buttermilk, respectively, are presented. It will be observed that in the first pair of clmniings the bw. of butter fat in the^ buttermilk was practically the same from both methods, while in the second pair of churnings it was identical. In the thi' I pair of churnings the loss of fat in the buttermilk liy the swin-t cream method, thougli not large, was twice that frc^m the ripeneil cream. This is accounted for by the fact that after the addition of tlie requisite amount of the starter to the sweet cream the latter was too thin for the best results It is state richness in fat of the wash water and of the drainings from the worker. •The churnings were made on May 9th. 10th, 11th, 12th. 14th and 15th. i 8 As regards butter-fat, these dntu show that there is no greater loss by the sweet cream process than by the ordinary method, provided the crean' used in the former is of the requisite richness. TAIil-K 1'.. YIKMJ OK BUTTKK AM) OVKRRl'N. I'riici- Weight of «• • I . , IVrceiit- ilg'*' of \V;itti' in nutt.r. 3 i < -'Si^ 1 Sw.i't crrjim. . . Tii|H'ne(l cream L' Sweet cream . . . KiiHTied creitin S Sweet creuni . . . Hi|»ene/». M..S. ( )z«. i).i-. Ll«. <)7^. 277 •ill 211 :t'. (1.1 Ill .s 17X 11 IW 12 7N ; 211 211 7.V ''I •-'74 li 274 C. •-11 •JO 2.1, .r 17 1 i7i; 11 IW 12 ;!.i 211 -.1) •.••.'ll '.1 1 IK ir. 5 11'. 1.-) 1 17 '.I 12 24 12 .'<7 Hi ii; 11* In this table data are presented to show the relative yields of butter from the two processes. That from tho ordinary ripened cream spems to be slightly the higher. This increase, however, is easily accounted for by the larger percentage of water in the ripened cream butter. When the quantity of butter obtained is calculated in each case on the basis of the same water-content (see last column of table) the apparent superiority in the matter of yield of the ordinary method over that of the cream process vanishes. When this is done it is only from the third trial, in which, as already noted, the cream was too thin, that the yield was greater from the ripened cream. (*) • The greater vlscoilty of the ripened cream may possibly account for the higher water content of its product, but whatever may be the cause It would seem that under similar conditions of manufacture the sweet creeam butter is the drier. The water-content of a butter may to a very large extent be controlled by tho butter-maker, as has been very clearly •bown In Bulletin No. 8, Dairy Commissioner's Branch. t n Ti X I S I . XI- »- (- "•/. H ?< H X 3C 5 3[ X c a. t: ai y. a: ^ a s 10 Very littk- nef 0)t 84 17 ,S4 0") 84 23 C'urd. 1 20 1 .-i2 1 ,^» 1 M 1 !!• 1 .-^ 12-1 1 4.-. Salt. 2 "H 1 21 2 111 2 M 1 48 1 43 1 84 1 «ri Lastly, we present the composition of the butters. It has already lieen observed that the butter from the sweet-cream process is somewhat drier than that made in the usual manner; averages from the three trials show -69 per cent more water in the ripened cream butter. As the result of the presence of more water, and also to a cer* nn degree, of more curd, the percentage of fat in the ripened cream butter ia sligi. 'y lower than that in the sweet cream butter. In so far as the keeping qualities of butter are dependent upon its composition, it might be safel.v aildticed that the butter by the sweet cream process v.-ould l)e the better, since these analyses show it to be the drier and to have the less curd. The first examination of those butters as to ' (luality ' was made on .Tune (5, the samples (pound iirints) then being between 3 and 4 weeks old and having been kept from the time of ehurning; in the cool room of tlv^ farm dair>-. The judging was undertaken by Messrs. ,T. A. Ruddiek, Dairy Commissioner, and .T. IT. Grisdale. Agri- culturist. Fxix>riniental Farms, and J. O. Bouchard, of the Dairy Division, Depart- ment of A^!riculture. Ottawa. The scoring was made according to a scale of points, I'lit the differences between the samples were so extremely small that it was subse- quently decided that it would be fairer to omit the ratings thus obtained and make a general pronouncement to the effect that all the butters, both from sweet and ripened cr.-am. were excellent and practically equal as regards quality. The second examination was made on October 15, the butter then being f> months old. .\ series of samples, one from each churning, and preserved in glass-stoppered bottles, bad lieen keipt in the cool room of the Farm Dairy, a duplicate set having been stored .tt n *-mpt--rntur.- rtf 24° F. in Ottawa Cold Storage Coiupany'.s establishment. By this examination, which was made as thorough and searching as possible it was found that of the samples from the <'onl room at the dairy, those from the 'sweet ' 11 cream process were without exception distinctly superior to those made by the onlinitry ripeneil creiim niethotHlIll'l. Tn obijiin the best ri-siilts from piisteuri/iition. the cream must be eooleil as goon an. as rapidly after heating as possible an.l it ii of gi*>»t imptirtance that the pasteur- ize,! .•r,-.iiii \>o kept tor two hours at a t,-mp..r.ituro not high, than 50°. go thet •■liurn- iiig Mi.i.v be ,lone un.l..i- good cm.litions. In wiufr, pasteurization is of the highest imi^.rtan,.,. and Uvom.s almost an absolute ncvssity, in pr.Kluoing butler of acceut- ai.Ie ,,ualit.Y. It de^T.aseg tlw bad ,.lTe,.ts of t',.. def.ctiv,. f,.,.,ling of cows, of the .-.m- mnnia e.l air of the stables, of milking don,, uii.ler wrong conditions and of keeping the milk iimn.v days before it is brought to the creamery. he sr.,-,1 of the ,.hurn will det.rmine the l,.ngth of time ne.-essarv for churning If the rules giv,.,, above for the treatment of the cr,.am are ob„.rve,l (from 48° to 50° in springtime or at the l„.gini.i.ig of the ,,erio.l of hu-tntion of cows, and 50° to 52° Ln 4". iTt ""^/-''^"'""'K « «'""*''| O" in « temp,.rate place, it will not take longer nlteh t . ♦•''»P^'™ture at the en,| of ..hurning varies according to the place m which I is don,.; gi.nera ly it is betw.Kni .^4'" ami 58" ,legrees. an.l this shoul.l tiever be exceeded. As a rule the butter will be foiii.d to 1„. ,.olH,.r than the buttermilk I.. . " 1 u " u'"""" "^ 'I'"''™**' *•"'"""■ "'"' "^f •'""'' '^•••^Pi-K lualitv. churning must 1* stopped when the gran,il,>s of butter ar,. about th.. size of e ov..r-s..e.ls. T I ^er Kniuules are allowed -. fortji. more ens..iii ami water will be retainci in the butte L Its keeiuiig ,niality is then'by impair...!. ..«..Tr." ''", •^■'"'"""^ '« conipl..l,.,l th,. buttermilk is imme.liately .Irawn off and pas ...I tir..ugh a straii,..r so as to retain the butter granules. The buttermilk being verv rtui.l flows away r..adily. an.l a draining of half an hour will usuallv remler wash lUK unne,.,.ssarv-. H-iwever. if salting an,! working, are to be ,lo,i,. imme.liatlv af er churning a light washing m.ist be given. W.,t..r of about 50° F. is added in Icien quantity t- float the butter, and it is drawn off after a few revolutions of the Xrn If the purity o the water used .ninnot b,- ,l..p,.|„l,.d upon, it is preferable not to wash he butter. If the butt,.r has been wash,.,!, it must be drained for a f,.w minutes after SolHny.-The quantity of salt to us,. ,!ep.>nd, on the requirements of the market X^::^t:^r'"' '"'- "■" "'- '-- ''" ■-^'^"■^ •--'- '- ^^^ -S of m..ans of this standard it is very ea.?. to\,,%l'VZ::;^ S :rntityTf^ia.S^ u necessary to ol.tuir a uiiif..nn acidity iit tlir time of i-hurninir iiikI foii»(..|iitiitlv ii urn- form quality of butter, AIIOI'Ttil ilTANDARDM. SumuuT lualce — Acidity of tlie orfiim 14 Acidity of tlio starter I ,mi Quantity of starter to b« used w,,.,, Winter make — Acidity of the creiiui 14 Acidity of the starter j.y,, Quantity of starter to be liwil ;.„.(i .SVi/u^iVm.— The produet of th.' tiiree ^liiMdiir.U divided by the product ,.f the acidity of the cr.'»ni and the aeidiiv of ib. -taiicr will >ri\-e the'quantitv of starttr to be utfi'd. Thus in ^umitier the -.taMdardvi are 14, 1 iNi ii,id I'ico .,„d ,|„.ir product •Uxl-Wixi'OO =-i'-s. Supposing the a< Mity of the er.niii to l,e i:,. niid that of the Marter !•(». the whole operation will U'eorao: — •14xl-00x2(» i-I^OOO ' ' = '"■ -*>■' |» I' 'flit to be added to the ircnyi. 15 X 00 i.;i50 l.!MMi'N(MN((l'0-7 2700 10000 9450 LIIT OF FVBLXOATIOXrS or vu DAIRY AND COLD STORAGE COMMISSIONER'S BRANCH. SitollMMd. Vo. IMI 1 ItM •1 iMk •s ItOI 4 IMS 1 1905 ItOi 7 IMW S IMS • IWM 10 ttoe 11 1M« 18 IMS 1901 INf lies «1M5 190(! 1806 1908 Any of thM9 p Dairy CommiMioner Title, lirt of Mat Britiah Iaip«ytm of fmi Pntsoti, Milk for OhooM fbetoriot. MUk f< r CrouoriM. Bono VhMM of Dairylaf ta Souuik. iBproTOBoat of Sftiry HtWb. OkeiBioal iBTwtirttioBi BoUtiat to Dairytaff fai 1801 'iit of Ixportm of Soao Ouadiu frolMta. Soao of tho Iteton that OMtrel tko W«t« Ooatoat M Bvttor. Xattruotiooa for Taitiaff Zndiridul Coin, Ao. Oroaaery Cold Stottfo. Oonoral Znatnotloiu r» fndt Xarka lot u Aaoadod, 1808 aad ,1806. Cow Tortiaf iMooUtioaf with Votoa on tho Sampliac tad Toitiiig of Milk. RotM for Cheoaemakeit. K«port of the Dairy DlTidea, 1804. Keport of Ezteniion of Markets Diriiion, 1804. tVideiice of J. A. Suddick, before Conmittee on Anienltiiro and Colo lizatioa. 1909. Eridence of A. MoHeai, before Committee on Anieultare and Coloniiation, 1905. »««r« Evidence of J. A. Rnddick, before Committee on Aerionltnre and Coloniiation, 1800. ^ w"i.»« Proceeding! i' the Sfond Conference of Fmit Orewen of the Dominion of Canada. Beport of the Da'ry CommiMioner, January, 1905, to Manh, 1906. thMo pnblications will be sent free of char« oa asHlieatioa to the '•noner, Ottawa, Ont. • A snfflcient number of buUotina No. 2 and 3 will be sent to the manager of any oneese fuetory or creamery, to supply one to each patron. m