BUTTER-MAKING EXPERIMENTS

New Zealand Times, Volume LXXI, Issue 4289, 23 February 1901, Page 8 (Supplement)

BUTTER-MAKING EXPERIMENTS

In April of last year tho Dairy Commissioner carried out a number of experiments at the Waverley Dairy Factory with tho object of ascertaining tho effect of using a starter as against selfripening, non-pastcuriauu against pasteurised and sweet cream against ripened cream. Tho result proved conclusively that the batter made from cream ripened by moans of a starter was far superior to that " hich was self-ripened, and that the pasteurised cream 3.,ad0 a very much liner butter than tho uonpastenrised.

In each case tho cream was thoroughly mixed and equally divided. Each lot

was treated and handled in exactly the .same maastrict attention of course being paid to temperatures. Following are detail.-; of the experiments :

Experiment No. 1. fNvuot (ikm ipened; ■UiC-aiu, Ncm-pasiooriuwl v-rsas I’astearised.

Nonpaslcnrisfd. Pasteurised. At end of 1 month scored '■> 1 [joints 91 points At end of 2 months scored 88! points 90 [joints At i.-.'ifl of (i > 'oM hi! scored 851- [Joints 88 i points

Experiment No. 2. Ripened Cream, Nonpas teurised versus Pasteurised. Nonpasleiiriscd. 'Pasteurised. At end of 1 month scored 911 points DR points At end of 3 months scored 92 points ON points At end of 0 months scored 88 poinls 91! points Me. 3.—Ripened Cream. Nonpasteurised versus Pasteurised. Nonpas teurised. Pasteurised. At end of 1 month scored 96 points 96 points At end of 3 months scored 93i points 95 points At end of G months month points 93 [joints Experiment No. 4.—Solf-ripcning versus Starter. •Ripened Self-ripcnod. with Starter. At ond of 1 month scored 891 points 92 points At o’jfl of 3 months scored BG.J- points 90 points At end of G months -cored 81-i points 88!points Tho general method of manufacture was as follows:—When the cream was delivered from tho separator the equally divided ■ lots were (after one - half had been pasteurised to 185 dog in Nos., 1, 2 and 3) cooled to 65 deg. by passing over :i cooler, then placed in twin creamvats and gradually chilled to 5(1 deg. Tho cream was held overnight, churned at 50 deg, and washed with water at 45 deg, Tho butter was salted in granular form, 4 per cent, of salt being used. In tho case of Nos. 2 and 3, 6 pc • cent, of pure-flavoured, home-prepared starter was added to the cream, tho culture from which tho starter was prepared being a clean-flavoured sample of whole milk sterilised. Tho cream was ripened at 65 deg until It showed signs of acid, when it was gradually chilled to 50 deg and held until tho proper stage of acidity was reached. It was then treated in the same manner as all tho other lots. ’

In No. 4 experiment, 5 per cent, of starter was added to one-half of the cream. Tho other half was allowed to ripen without a starter. Both lots were ripened at Co deg, aud afterwords treated in tho method followed with all. The several lots of butter were frozen, and stored at 25 deg. Examinations were made by experts at one, three and, six months from date of manufacture, tho final judging being performed by the Government Graders gathered in conference. At the time of manufacture there was practically no difference in the. flavour and quality of the lots under comparison. After storage, however, it will be soon by tho scoring,— (1.) That the ripened cream produced a bettor keeping article of butter than the sweet or unripened cream. (2.) That tho pasteurised cream scored decisively over the non-pasteurised. (3.) That the butter made ficm the cream properly ripened _with a starter had a superior flavour and showed better keeping qualify than that from the solfriponed cream.