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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<tl Farmn

Mr. A. T. Oharron. MA.

PART n.-' directions for the Mannfltctore of Batter from Sweet or
Unripened Oreun

J. O. UOUCIIA.BX>

.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 <o-operation of Mr. F. T. Shutt. ' i.., (htmi^t. Fxptrimental Farms

I heg to recoiMUicnd that it bf priutdl for ki'IktiiI ilislriliutioti.

I have the honour to he, sir,

Youi ilM-dicnt servant,

J. A. KUDDICK,
Dairy and Cold Storage Vommuslom r.

IMHOIUMTIOX.

Till' wpiiir'i iiltf'iiiioii WHS Hn.i .lircrtiil ii. tlir •■•-•'iilltHi ••»•<.•( itoiuh prmfw of
l.\itteriiiiikin(f ' »<«ra» thrw ^<r four ,vt«r« mro, win ii »ctinir um jinljn' at wvcnil of thn
liiFKi' ixliil.iliiMi- of Imtttr. Ii.v th< tiui tliiit on in.iro lliiiii on.. iNTji.ion tlir tir-t (irir.-
went to till St. ll.vHiiiiilii. hiiirj S, |„„,| Tn iiiii. p.v. for Imtt.r wlii.li wa., Mii<l to hiivn
l».«"ii iimilc l.y thin i.r.«t*«. Mr. .1. 1». L..iiiir. ;li.- Sii|»riiitrni|. m .,i tli. SiIi.k.I, |uib-
li>4i.-i| II Krochiir.- oil th.. .iil.jc.t in I1mi|, (fiviiiK m.iih' ilrt.iiU of ilir pr... .,, nii.l ,i ro.-or<l
of the l.uttirnmliinK iit tlic l>nip>- «<• .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..u<har.l. wl. s butt.rinaker for <«.veral years at th.. St. Ilvaeinthe

Dairy School Creamery, bi ,0 is now a memU.r of my staff, was as.siKn<.il tn the

.luty of carryir.K out th.' pra.-i.al buttermakii.K part ..f th.. iiiv..8tigatioi ."-scribed
in Part II.

J. A. Kl'DDICK,
Dairy and Cold Storage Commissioner.

IWEET-GREAK BUTTER.

PART I.- -A CRITICAL STUDY OF TMK 8WKKT CREAM BUTTERMAKINO

PHOCKHS.

By Frank T. Shitt, M.A., Chenii->t. 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<xluc-
tion of HFi excellent ipiiltfr, coimtiirit from day to day on regnrd'4 lavour and aroma;
II markecl iinprovi!nH'nt in the k>?«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<lfHl with. It will be icxn thot this proceaa differs chiefly
from thnt ordinarily in use in that a -itiineoua frrim ntiition or ripening of the cream
iH not allowed, and that the btittcr . be made imrnoiliatply after the jeparntion of
the cream, provided the neceaaary apparatue ia ..vailablo for the continuoua working
of the pri'cnit.

The poatpiirization of the cream arreats the development of ell gcrma or microbe*
that may have found their way into thi^ milk or cream, nni'. which might impart a bad
flavour to the butter ond impair ita kcepinj? qualities. The aultsequent sudden cooling
of the cream with agitntion effects the nKirrcgation of iho fat globulea — thiia facilitat-
ing the ehiirning proceaa — and gi-ta rid of any foul odours thot nmy be present, and
which would tnint the butter. (•) Finally, the introduction of the ferment made with
a pure culture tends to ensure from day to day n butter of excellent and uniform
quality, constant as regards flavour and aroma, and on which has a much longer
' keeping ' period than butter ordinarily made.

Peuteurltation. — This conaint? in raising the freshly .separoted ereani i u tempera-
ture between 160' and 176° F. and maintaining it iit that temperature f '0 minute*.
If hijrher temperatures are employed there is danger of the cream taking a ■ cooked'
taste. The temperature and period of pastcurizution here giv. ti are q . auflioient
to effect the purpose in view — a cream free from active germ lilo.

Coo/i'nff.— This must follow the pasteurization immedia.'i.- nnd is effected by
placing the vesael containing the cream in cold or % H water, .rr'.ntr the cream con-
■tantb' until it has reached a temperature of 40° I I ia novc :^:njy for the addition
of the ferment .nnd churning.

Preparation of the ferment.— For this purpose a ' pure culture,' us made and gen-
erally guaranteed by a reputable firm, is to be preferred to a culture prepared by the
dairymen, for the reaaon that the latter is not able to exercise the same skill and care
as the expert, nor has he at his command the bacteriological appliances so essential to
the production of a culture containing only the desired bacteria.

The first step consists in the pasteurization of a quantity of freshly separated
skim-milk. This is effected hy ' thoroughly heating the milk to a temperature between
180° F. and 200° F. and keeping it at that temperature for at least one hour, prefer-
ably two hours; it is then cooled as rapidly as possible to 76° F. The pure culture

* In soms dairies, where tiM the milk Is obtined under the beat sanitary conditions the
pasteurization Is omitted. '

• When ■ " cooler '
ticsllr continuous.

li used no anbasquent agitation Is neeettar snd the proeaaa la prae-

is now lukletl in tlie proportions indicated in tlie Jirections acecuiipun.vingr the prepara-
tion (*) and well stirred into the milk. Uurins tl e fir-^t few hours the treated milk
is occasionally stirred. It is th<n left to curdlis the curdling \»-U\K complete in from
18 to 24 hours, provided the temperature is maintuined about 7."«' F. The surfatv of
the curdled milk is now skimmed and the skimmings rejected. Three to five pounds
of this preparation are now added to .aeh IW lbs. ^.f pastettrized skim-milk, well stirred
in and the whole maintained at a temperature of from r,0= ¥. to 70' F. Wlien curdled
this ' starter ' is reaily to tige.

The amount of ' starter' to be employed i«r 100 lbs. of cream will dep<')id on two
factors; the acidity of the eream and th.- acidity of the starter, the nliject Ix'in^r to
have the cream as reaily for the churn always at tla^ same dejrree of acidity or approxi-
mately so.

Acidity in cream or milk is deteriuiiied by titration with a standard alkali solu-
tion, nsinfr phenolplithalein to indicate the point when the tactic acid is neutral izeil.
Acidity is expressed in terms of lactic acid. Tlavint; found the acidity of the cream
and of the starter, the followinp nde is iise<l to ascertain the amount of starter required.
To every 100 po\inds of cream with an a<'idity of U, add 20 pounds of a starter, the
acidity of which is 10. From this standard the proportion or pf'rcentasre of starter to
lie used, when aciditii'S are other tliau those here stated, may be readily calculated, a^
follows : —

KXAMI'I.K.

Standard —

Acidity of starter 1 "

Acidity of cream '■*

Percentape of starter -^ '^

Trial-
Acidity of starter ' "

Acidity of cream 1'*

Calcidation —

•llxlOOxSO

— = .'?2-.')

•lOx Sfi

Therefore, for every lOil pounds of this cream. "2 .5 pounds of the starter are
added.

Th,- r,n-rsti„iiflon.—'in order to as.-ertain the correctness of th.- .-laiius made for
this pro.-ess, and which hav already been enuiuerat.d in the op..nin(r paragraph ot tins
bidletin. six .■hurninjrs were ma.le, three with sweet cream, and thrw wilb rip.-ne.l
cream. e<iual quantities of the same cream lieiiifr used for cacli process ni tliree separ-
ate trials. 11 1

A (luantitv of cream f r. shly obtained from the separ;,tor was mixe.l ami samples
taken for estii'nation of its fat .•onteiit. F-.iual wiRhts wre now put lulo s,.parate
vessels, to one of which was now ad.led a small qu:-ntily (T, per cent) of start.'r ami
set aside to ripen in the ordinary way. To the oth.-r. after cohnp to 40 !•., the re-
quired amount of starter, obtain.'d by .'alculation from the acidity of both cream ami
starter, was added. The ehurninR of this cream was at once proceeded with, that of
the 'ordinnrv' rii><>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 <hurii. Tliere was r)nly one
workiiiff of the Imtter. consisting of from !• to 11 passages of tlie roll Tlie hiitler

was then weiglieil. samples taken for analysis and the remainder pu, a prints and
hottles nnil stored away for fiitnre exaniination.

The butter as soon as made was placed in the co(d storage room of llie KxiH'ri-
mental Farm Dairy until the first examiiuition. .lime 0. I*) After scoring, one
sample from ea<'li churning was put in the Ottawa Cold Storage warchou>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<M|uently submitti'il to a com-
plete chemical examination. «

For brevity and convenience of rct'c rencc. the various d.^tails and data are pre-
sented in tabular form.

•lAISLK A. lil'TTK.R K.\T: IN fKKAM. lUTTKK AM> 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<l ereani - l-i

:u 44
31 44

^•8 40
2S 40

23 •i4
:» Ii4

OZK.

277

L'74 t>
274 li

226 'I
22l« H

275 3

27.5 S

273 2
271 4

222 1

22."> 1

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<l that in order to
avoid any excess of fat in the buttermilk the cream slioidd ti'st lietweeii -JS and 3.5 per

cent.

The sum. of the fat in the butter and buttermilk cloes not eipial the amount of
fat originall.v in the cream. In the majority of instances the difference is scarcely
appreciable and may be attributed to unavoidable experimental errors. In the churn-
ing of the sweet cream on May 14, the somewhat larger loss is undoubtedly due to th<>
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.

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<i crfcain

(>/».

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,

17 1

i7i;

11 IW

12 ;!.i

211
-.1)

•.••.'ll '.1

1 IK

ir.

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.

n Ti

S I .

XI- »-

"•/.

H ?< H

X 3C 5 3[ X

c
a.

t: ai y. a: ^ a

Very littk- nef<l be suit! with regard to the particulars given in Table C. They
con, prise ibita of aciilities and temperatures observed at the various stages of the pro-
cess.

The acidity of tin- cream previous to the addition of the starter may seem rather
low; it is to be accoiinteil for by the six-cially good conditions under which the milk
was kept previous to separation.

In trial I. the ri|wucd cream was so th'ck that it was found neeeMsary to dilute
it with about 40 jier cent of its weiik'ht of water licfore churning could be proceeded
with.

Tliiit the trials have l)een conducted tinder similar conditions (temperatures, &<:)
will be evident from the above data and, therefore, it is felt that the comparison has
been a fair one to both processes. Every eflfort \/as made to eliminate factors which
might exert an undue influence upon the rettults.

T.VBLK D. -COMPOSITION OF THK BrTTEK.

Trial.

1
2

AvMa(je

Process.

Date

of
Churning.

Composition of ihe Biiticr

Sweet cr*'aiii May

I Ripened .. ' ..

Sweet cream.
Ripened ■■

.Sweet cream.
Rijiened ..

9..
10.,

11
12.

U.
15

Riliened

Water.

U 68
12 7S

11 !t8

12 33

12 24

12W

11 07

12 6«

Fat.

85 08
84 4!)

•M fi7
84 112

8."> 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 '

cream process were without exception distinctly superior to those made by the onlinitry
ripeneil creiim nietho<l, several of wiiidi l).v this ihite hnd become stale or sliKhtly
rancid.

The snmples kept in n temperature ^t' i'4' F. were all in ifoix] condition and the
differences between the samples not so jtreat as in those referred to in the preceding
paragraph It was. liowever, gfenerali.v agreed ui)on by the ju<Ijtes that tlie swrvt cream
b"tter had kept much better than that nunle from the ripened oreiim.

In conclusion, it may be stated, juilging from the n-sults obtained in this in-
vestigation: 1st. that by the sweet cream process there is no jrreater loss of butter
fat than in the ordinary method with ripened eream: and lind, that llie keepinp iiuali-
ties of the butter l)y the sweet creiitTi butter are distinctly superior to those of the
ripened eream butter.

PART II.-DIRECTIONS FOR THE MANUFACTURE OF BUTTER FROM
SWEET OR UNRIPENED CREAM.

(By J. O. Bouchard.)

.u .^*'* making of butter from M-oaUed ' wwe«f cream differi from other methods in
that It excludea the ripening of the cream.

Briefly described, the procesa is as follows : The cream ia cooled aH soon as it
comM from the aeparator,-a fairly large quantity of pure culture, used as u starter,
IS added to it, and churning is begun at once.

Simple as that method of buttermaking may seem, satisfactorv results will not be
ohtained by it, unless certain rules are strictly adhered to, and judiciously applied
according to changing conditions.

Thickness of the cream.— The percentage of fat in the cream must bo high enough
to allow of churning within a reasonable time at a low temperature. It must be varied
according to the season of the year, the more or leas advanced period of lactation of the
cows, and the quantity of starter to be added. In springtime when the cows are newly
calvo-i. and when churning is relatively easy, the proportion of fat may be made as low
as 28 per cent, but during winter and faU, when the viscous condition of the cream
prevents the rapid agglomeration of the fatty globules, it may run as high as 40 per
cent. A safer rule to follow would be to separate in such a way as to have in the
cream two and a half to three and a half times the percentage of fat contained in the
milk. Thus, 100 pounds of milk containing 4 per cent fat should give from 10 to 14
pounds of cream.

Cooling of the cream.-The cooling of the ci-eam is one of the most important
operations in thu. process of butt.rmaking. Its main object is to insure the complete
agglomeration of the globuh- of fat by churning and to prevent the development of
certain germa that would destroy, or at least endanger, the keeping qualities of the
butter. A special cream cooler should be connected with the separator, to receive the
cream as it issuea from it. If the churning is to be done immeJiately after skiiaming,
the cream must be cooled to 40= or 42° ; b,.t if churning is to begin only two or thr^
hours afterwards it will be sufficient to carry the cooling process to 50» or 52°, pro-
vided that temperature is maintained up to the time of churning.

It must be understood that if the cream is cooled to 40° or 42°, it must be churn-
ed at once for if it is kept too long at that low temperature, its fatty globules will
become bo hard as to render agglomeration much more difficult

The cream issuing from the cooler at 40° or 42° is mmediately poured into the
churn which should have been cooled previously. When the skimming is completed
the required quantity of starter is added to the cream and the churning is proceeded
with. The ar-.ount of starter to be added varies from 20 per cent in summer, to 30
per cent in .inter^ That proportion of siarter should also be varied according to if,
own acidity and that of the cream, in order that the greatest possible uniformity of
flavour may be obtained.

The temperature of the starter, as prepa.-ed ervery day should be between 60° to
65 when ready to be used. When added to the cream in that condition it will raise
the temperature of the mixture to about 50°, which is a proper temperature for churn-
ing. If It IS not convenient to chum immediately after skimming, it is desirable to

'J!^\u "^''"^ '", " "P!"'T ""."^'P* ""^^ ^^ ^•"^''^ ""-^ '•'^- I^ 5t !* impossible to
cool the cre^ra below 50° when skimming, and if churning must take place within
two hours after, it will be necessary to cool the starter to about the same temperature

I'lmUurUaliuH.—Thf ol.jiit of pngtiurization in to kill uliuoHt ull the k'tiiis which
fhf inaiii loiituiim. It in ,, nmtti-r of heating the cream to a teinpt'rature of 140° to
1^.". k. Twiiit.v minuteg expogure in a water bath to a temperuture of 140" will pro-
duce the rcqiured regults, but m this process of paiteurizinit is not very practicable,
unless B very sniall quantity of cream ig to be treated, it will he neceggary. in a large
en-Hmer.v to .is,, some type of pasteurizer in which the process is continuous. As
cremn will be sul.jected to heat for only a few moments, the temperature should be
rmsed to 1^5" i„ order to obtain the sail., results as those of the preced- ,- method,
njiei, such extreme high temtH,THtures ..r- employed, great care must U- exercised
and hrst-class paiiteurizers used in o^ler to avoi.l giving a burnt flavour to the cream.
J his treHtiiie.it should .lestroy th.. germs of nearly all uiideMrable fermentations with-
out affecting! the tasta or the appc^arant'e of the cream, or that of the butter. IJv the
use ui nu'Mod starter u butter more uniform in flavour and in keeping .lualities will be

Ol>tHlIll'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^

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

ItM

•1

iMk

•s

ItOI

IMS

1905

ItOi

IMW

IMS

•

IWM

ttoe

1M«

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.