Article image
Article image
Article image
Article image
This article displays in one automatically-generated column. View the full page to see article in its original form.

Specks in Butter.

One of the reasons why Danish butfcer ha^ obtained such a; hold #n the London markets—beyond its tiavoifir : is its uniform appearance and its freedom from those disfiguring : whife specks so frequently.'met witk m. $hvj colony. A leadihg.'English ■Jjuttertbqyer who was m this colony ;lf^sfc year said tju* specky condition of .a. large quantity of New Zealand butter made a difference of from ono penny to two. pence per pouud m iits. market, value, > In England both the retailers and the customers look for buttea; to be of one uniform color right throtagh. s Ejiscelored layers and white speaks are 30 many drawbacks to sale.' Many colonial butter makers have been fairly puzzled >how to keep these white specks out of their butter and to many the cause, is quite unknown. White specks are the result of a combination of causes —setting milk m open pans being one j the second cause is the temperature the milk is kept at while the cream is rising, or m other words, keeping the milk is too warm a place. Cream m open pans is sometimes seen so thick and tough that a mouse could run over it without breaking through. White specks can be seen m such cream without waiting to make it into butter. The third cause is keeping the cream, at too high a temperature yhile, acidifying *or souring. It sometimes : occurs that there is a pail or two of milk over the capacity of the creamer. The surplus is set m open pans and when this is the case, sometimes small white, specks appear m the butter; but specks nevejr appear when the cream has all been raised m the creamer »nd proper care been taken that the cream is kept at the proper temperature while souring. Cream set m open pans should hot be allowed to rise aiiove a temperature of 50deg., nor the cream while souring. above 05 deg. when churning has to be done twice or three times a week; when churning has to be done every day 70deg. is about the proper temperature. Incase the morning s and -evening's cream is to be churned together the cream should be well mixed with a large spoon. Notwithstanding, dairymen differ on these points. If the above instructions are observed closely while using the open pans there will be little danger of white specks appearing.—"New Zealand Mail."

This article text was automatically generated and may include errors. View the full page to see article in its original form.
Permanent link to this item

Bibliographic details

Specks in Butter., Ashburton Guardian, Volume VII, Issue 2532, 1 October 1890

Word Count

Specks in Butter. Ashburton Guardian, Volume VII, Issue 2532, 1 October 1890