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The Pamphlet Collection of Sir Robert Stout: Volume 82

The Cream and Butter

The Cream and Butter.

The cream raised by the submerged system is much thinner, but greater in volume than that raised by open pans, which is in its favour. That raised by exposure to the air is not of one consistency: is leathery on the top, and of a different colour at the bottom, a very serious objection to cream for any purpose it may be used for, but more especially when churned into butter.

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The cream being thinner, it of course requires a greater volume to make a pound of butter than when raised by open pans. But, as much more cream is raised, the quantity of butter will be found in favour of the submerged system, and it is so far superior in quality as to be beyond comparison.

Cream should be churned when it is sweet to make fine butter, and not be allowed to pass into what is called the second acid and whey, as is frequently the case.

Cream skimmed from different or several milkings should never be mixed and churned at once, but should be allowed to stand mixed from eight to ten hours before being churned: then the cream will be all of the same chemical condition, and the butter will all come at the same time clean from the butter-milk. Cream should not be put to churning at so high a temperature that the butter will be white and soft, nor at so low a temperature that one will have to churn half a day. Churn at a temperature of from 60° to 62° Fahr. Butter should not be overworked so as to destroy the grain, neither should there be any buttermilk left in it.

Never churn the cream so as to gather the butter compact in the butter-milk (much of the butter made is overworked in this way, and the grain and keeping qualities ruined). Stop churning when the butter is in a granulated state. Wash the butter by pouring water upon it, filling the churn half full or more with water; stir the churn from side to side gently, then draw off the water, which will take most of the butter-milk out and leave the butter in fine condition to receive the salt.

The salt should be worked in immediately with the butter-worker at the rate of not more than one half-ounce of the finest dry salt to every pound of butter for present use, and double that quantity of salt if the butter is to be kept for any length of time. Butter, if not intended for immediate use, must be kept from the action of light and air by being covered with pure brine.

To determine the size of a creamer required for a dairy of a given number of cows, the following calculation will be found approximately correct; some will wish to provide for anticipated increase of their dairy, also for cans to preserve cream. For a dairy of :— page 26
  • 1 to 3 cows, No. 1 creamer with 1 can, 16 quarts.
  • 4 to 6 cows, No. 2 creamer with 2 can, 32 quarts.
  • 6 to 9 cows, No. 3 creamer with 3 can, 48 quarts.
  • 9 to 12 cows, No. 4 creamer with 4 can, 64 quarts.
  • 12 to 18 cows, No. 6 creamer with 6 can, 96 quarts.
  • 18 to 24 cows, No. 8 creamer with 8 can, 128 quarts.
  • 24 to 30 cows, No. 10 creamer with 10 can, 160 quarts.
  • 30 to 36 cows, No. 12 creamer with 12 can, 192 quarts.

Sizes.

  • No. 1 (18×23 in.) containing 1 can and 1 half-can.
  • No. 2 (19×30 in.) containing 2 can and 1 half-can.
  • No. 3 (25×32 in.) containing 3 can and 1 half-can.
  • No. 4 (28×38 in.) containing 4 can and 1 half-can.
  • No. 6 (28×49 in.) containing 6 can and 1 half-can.
  • No. 8 (28×61 in.) containing 8 can and 1 half-can.
  • No. 10 (28×72 in,) containing 10 can and 1 half-can.
  • No. 12 (28×84 in.) containing 12 can and 1 half-can.

The half-can is more convenient to use than the large one when there is not sufficient milk to more than half fill the latter.

A combination strainer and a floating dairy thermometer are required. These arc supplied with Cooley's Portable Creamery.