DIFFERENT PERCENTAGES OF FAT IN CREAM FOR BUTTER MAKING

New Zealand Mail, Issue 1651, 21 October 1903, Page 59

DIFFERENT PERCENTAGES OF FAT IN CREAM FOR BUTTER MAKING

Thirty-two trials were made of cream testing from 15 to 45 per cent, fat to determine the difference, if any, in the quality of the butter made. The average score for flavour in the "butter made from cream testing 15 to 20 per cent, fat ayss 40.8; cream testing 20 to 25 per cent, fat produced butter with a score of 41.0; butter from 25 to 30 per cent, cream scored an aA'erag3 of 40.9; 30 to 35 per cent., 40.6; 35 to 40 per cent.. 41; and 40 to 45 per cent., 40.5, out of a possible 45. There was also not much difference in the keeping quality of the butters from the various lots. The samples made from the thin cream (15 to 20 per cent, fat) lost an average of one point in flavour by- keeping one month. Avliile the lots from 20 to 25 petr cent, cream lost 1.8 of a point, and the rich cream lots lost from 1 to 2 points in a month by keeping. What difference there was in’ this respect Avas not in favour of the butter made from cream, as is commonly supposed, but slightly less acid ay as developed in the rich cream at churning time. - Conclusions.—“Here, again, the butter-

makor may be allowed considerable latitude as regards the percentage cf fat in the cream; but cream having 25 to 85 per cent, fat gives good results, when the conditions are favourable for churning. On the farm, where ertam is churned in small churns, from 20 to 25 per cent, fat in the cream is satisfactory.”