Cold Cream Churning.

Ashburton Guardian, Volume XIV, Issue 3034, 25 July 1893, Page 4

Cold Cream Churning.

Vice President Morton's butter maker has started the fashion of making his Goernesy cream into batter at a very low temperature. His process, as explained to the editor of The Rural New Yorker, is as follows: When the evening milking Is about - one-quarter done the separator is started, and the milk, warm from tha cows, is ran through it. In a few minutes after the milking is done the cream is all separated. It is at once aerated and cooled, getting it down to about4odegs It is then put into the cooling room and held at that temperature until the next morning. The morning milk goes through the same process, and as soon a« it is cooled the night and morning creams are mixed together and Churned. "At what temperature do you churn?" I "At from 86 to 89 degs." "Thirty-six to thirty-nine—why that is revolutionary! How long, pray, does it take to complete the churning process with the cream at that low temperature?" "You will be surprised when I tell you that it takes only from twenty to thirty minutes. When we began to churn sweet cream we started m with the cream at a temperature of 63 degs. But that was not satisfactory. In spite of our most careful and painstaking work the Babcock tester applied to the buttermilk showed that we were losing about 2 per Cent, of our butter fat. "We then began a gradual reduction of the temperature, testing the buttermilk carefully all the time. The indications were favorable—we were on the right track. When we had got down to 86 to 89 degs. we found we were practically getting all the fat, the buttermilk showing only about one-twentieth of 1 per cent. As you say, this low temperature churning seems to set aside many preconceived opinions and theories, but it works perfectly with us."