BUTTER PRODUCTION AND CHURNING.

Otago Witness, Issue 1895, 16 March 1888, Page 7

BUTTER PRODUCTION AND CHURNING.

Professor James Long, of Gravelly Manor (England), who devoted several years to the study of the leading Continental systems of dairy management, and has since had con* siderable Home experience, caused trial tests to be made about 12 months ago in order to ascertain the value for cheese and buttermaking purposes of the milk from shorthorn cows compared with that from Jerseys. As the treatment of the milk was according to the'recognised improved system the following details should prove interesting :— The milk for butter-making (6691b) was separated in a Danish separator, which is 'sometimes worked by a pony and sometimes by steam power. The cream was mixed together and allowed to stand until the souring process had commenced— until, in fact, it was ripe for churning. It was then churned at a temperature of 60deg, and produced 3Glb of butter of good quality and high colour. Churning was stopped when the grains had formed, and cold water was added to harden them. The buttermilk and water were then drawn off, and a further quantity of water added. A slight turn waa given to the churn and the water again drawn off. This operation was repeated until the water ran off quite clear, care having been taken in turning the churn to prevent the grains of butter adhering together and forming a solid lump. The last water poured in was heavily salted, forming a brine, and by this means it was found that the grains of butter were practically enveloped with a fine coat of salt, which ran through the mass when made up, giving it an even salt flavour, and preventing the possibility of solid grains of salt being found in the butter, as is frequently the case when it is salted by hand on a table or on a butter-worker. The practice also prevents patchiness or streakiness consequent on the water of; the butter being attracted to the grains of salt which are imperfectly dissolved. It will be seen that the result of the butter test was that lib of butter was obtained from 18£lb of milk, or about 1\ quarts. Such a result is of the greatest importance, as it is quite equal to the highest Channel Island returns, excluding those which are exceptional. It shows at least that under proper conditions dairy shorthorns may be found of really high class quality. These animals were not selected from any particular farm, and were merely Bamples of hundreds of others of a similar kind which can be found in the Midland counties of England. A strange difference appeared in the value of the milk when used for making the French cheeses— the Brie and the Coulommiers. In the ordinary way 101b of milk obtained from Jersey or Swiss cattle produces as much as 12^[lb from other kinds. In the case of the shorthorns 12£lb was used, but when ready for consumption the cheeses were at least one-fifth thinner than those made from the milk of the Jerseys, so that in spite of the large proportion of butter the solids were considerably below those of the Jersey. Professor Long adds " The result of the test is more remarkable when it is considered that tho cows (the shorthorns) were giving a large quantity of milk, and it is an additional testimony to the statement of many shorthorns dairymen who prefer this class of cattle for their butter dairies."