Professor Brown on Butter-Making.

Pelorus Guardian and Miners' Advocate., Volume 3, Issue 12, 12 February 1892, Page 3

Professor Brown on ButterMaking.

1 In "speaking of churning and the preservation of butter, in.- the .graauiar form, Professor Brown, in'his book on butter-making, deals at length on the subject, and it is. worth the while of managers, of factories to carefully peruse his remarks. When the granules of butter have attained the size of grains of wheat, the massing together of these particles should be prevented, and Piofesaor Brown's method is to.lower the temperature of the contents of the churn. When the point indicated has been reached as much of the buttermilk as will readily strain'away is drawn off, a sieve being used o retain any particles that may be escaping with-the milk. The churn at this stage- should not be agitated at all, as when the butter-milk is drawn off very little movement causes the butter to mats into one large lump. The higner the temperature at which the l>utter happens to be the more care is required to avoid agitation. Aft-r the butter-milk has drained away, abundance of pure cold water is poured into the churn, and the butter is a lowed to stand until it has been cooled to the necessary degree. The end in view is to get the temperature low enough to permit of the butter being agitated without causing it to '■' gather" or masn together, and if one lot of water isndt sufficient for this purpose then two or more lots should be used. When the required temperature, which Is anywhere between 55 and 45 degrees is attained, the butter should be churned, but gently, in the water, and the latter dr»wn off as the buttermilk was drawn, and renewed until ail appearance of discolouration has been removed, fhe use of strong brine for salting purposes is advocated, this being considered superior to salt, as it imparts the necessary flavor to the butter, and absolutely does away with all nead for handling, consequently over-working cannot take place. This plan, however, is only feasible where a plentiful supply of pure soft cold water is available.