MAKING HIGH GRADE BUTTER

New Zealand Mail, Issue 1682, 25 May 1904, Page 67

MAKING HIGH GRADE BUTTER

The milk from which I made the butter that scored S6i points at the recenc Wisconsin dairy convention and batter show (savs a correspondent in U. J. rainier") was delivered at the creamery m fairly good condition. It was heated for separating to 85 degrees The cream contained about 30 per cent. fat. I used lo per cent whole milk starter. The cieam was held at 70 degrees until it showed thirty cubic centimetres acid on using Mann's test. It was then cooled to 54degrees. At time of churning it contained thirty-five cubic centimetres acid. The butter was cburnecl until granules were the size of wheat kernels. After the buttermilk was drawn off, the butter was washed with water about two dcgiees warmer than the buttermilk, and drain j a mute dry and salted at the rate of 3Aib. salt to lOOOlbs. of milk. The churn was given a few revolutions at a time anlil the butter was worked sufficient. The tub was first steamed and soa-i-l with brine and lined with parchment paper. It was then packed full and butter cut off even with the top -of the tub. I put a cloth circle over the top and covered with salt and then put a paper circle over this. After nailing cover mi and wrapping tub with paper the, butter was ready for shipment. I have had seven years' experience in buffer making. I have worked for the Amherst Jersey creamery company tim past five years and l ave been engage l

for another year. Tha creamery is now receiving 8000 pounds 'every two days, and the butter is all put iip m osne-pcvnl prints.