HOW BUTTER MAY BE SPOILED.

Daily Telegraph (Napier), Issue 3641, 14 March 1883, Page 4

HOW BUTTER MAY BE SPOILED.

Good butter may bo spoiled in churning. Over churning ruins the texture and changes the properwaxincsstoa disagreeable, sickly greasiness. This is the move easily done in a churn with dashes, which will press the butter against the sides of the churn and squeeze it and rub it until it is spoiled. Too lonp: churning spoils the quality by the oxidation of the butter and the premature formation of strong flavored acids in it, the full presence of which we call rancidity. It may be spoiled at too high a temperature, by which it is made soft and oily and of greasy texture and flavor. No subsequent treatment can remedy this error. It may be spoiled before the cream reaches the chum by keeping it too long, or, what is practically the same by keeping it in too warm a place ; fifty degrees is about the right temperature if the cream is kept a week : if it is kept at sixty-two degrees three days is long enough. White specks are produced in butter by overchurniug or by having the cream too sour. Either of these faults produces curd in tho milk, and the suiull Hakes of this cannot be washed out of the butter. Milk from a cow in ill health and that is acid when drawn willproducespueky butter. So will the use of salt containing specks of lime, which unite with the butter and form insoluble lime soap. White specks are covered up to a large extent by using good coloring , , which is made of oil as the solvent. But this use of coloring , to disguise a fault and to add an undeserved virtue is worthy of denunciation.—American Dairvnmn.