BUTTER THAT WILL KEEP.

Dominion, Volume 1, Issue 97, 17 January 1908, Page 2

BUTTER THAT WILL KEEP.

CARBONIC ACID AS PRESERVATIVE. k , ,M. Ehrmann) 1 a; French chemist; •. has founds according to latest foretjsn • fhlos, that/bya-''. process which • ho dosorlbes as carbonatlng • ■ the crcam before jt:.is. manufactured i.intt :' • j butter, ho : succccds in producing. a. -butt« >nicn wll.retain l .ita freshness andflavour iVK very much longer than it does under.-pr6Bont'■ -i; factory conditions. Bo points out that tho:quality, of butter : depends, first of all, on p tho quality ■of th-o• crcam j and : the ■ crcatfl,)t during tho timo it is stored, waiting to bo manufactured into butter,-is subject to many 1 ' alterations detrimental -to the value of the -v- - butter produced, and'to its keeping qua.li- ■ ties. The effeot 'of'carbonic acid la to pre* 1 vent such: alterations. .''When puro fcirbonio acid is used, tho butter prepared by- my ' >' process will retain its sweetness,' frailness, and onglrtal flavdiui-. . Tho.i creamr can' bo -f treated in two ways, either'by-'tho: wot-pro*' - . cess or by tho drf process For tho small farmer - a small ■ cylinder ~of carbonic - acid,. ■ with a.rcducihg":Valvo,;Willcbo:a«sufßci<}ntly convenient .plant. A According- to tho .dnw tiohs for tiff croam • may bo .carboilii--,•. ted in . tho cans or in tho! vats. by blflwing ;tho : ,gdi/ through.the.; creiim;* '.'■";! v. used. in the..making' ; bf tlip carbonated, and this applied to tho iream,' - butter, and utensils.. Tho quantity of-car---bonated wator to- be- blown into the cream ■ • is about one-fifth the quantity of tho' cream: .'" Moro carbonated . water is- rtquirdd.-in-'SUftK 1 i • • rnor, also when the cream hft3 tobeserit'to- 1 ': a distant place-.or factory, or has 'to bo kept ■ for a long • tirao bofOro boing churned, or' when tho cream E ifi over-ripe; "If :tho'butter' has to bo sent to a distant market;-or to .be ■ kopt for woeks, nioro-carbonio acid is to bo used m the croa.ni. Tho crcam can' bo churned, directly after it '.haSfbeon corbona- i ted, or. some time: afterwards, and. the butter is. manufactured as usual. Carbonated cream keeps- sweet longer than ' •<' ■ cream.' It is novcr desirable tq.oarbohato'jiha' milk, as a quantity of .carbpnic./acid.-wquld"-have to bo . used much larger, than is required • v by. tho cream, and > would bo • subsequently \ ■ lost in-the buttermilk." ' . ' ' . :v v'