Churning cream at too low a temper*- , ■'.. ture makes the butter take a long time to J:; come, and it is then of an insipid flavour i; - and a pie colour. Having the cream too "V thm will also have this effect. A tallowy 'j: .- '■ flavour in butter, which is often met wit!. r '- in winter, is chiefly due to churning at g too low a temperature. The churn should I . be regulated to the temperature of tbeffllj cream, so that it will not have the effect ! of cooling th* cream at all in very coiiWsl weather •- -■» :" " ■' " ■ " 'MM
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https://paperspast.natlib.govt.nz/newspapers/NZH19140326.2.118.4
Bibliographic details
New Zealand Herald, Volume LI, Issue 15567, 26 March 1914, Page 10
Word Count
98Page 10 Advertisements Column 4 New Zealand Herald, Volume LI, Issue 15567, 26 March 1914, Page 10
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