A NEW BUTTER MAKING PROCESS.

Ashburton Guardian, Volume VII, Issue 2135, 15 May 1889, Page 2

A NEW BUTTER MAKING PROCESS.

Mr Walter Uole, o£ at Hilda, claims to have discovered a new and improved process of making butter, and he is exhibiting his novel system at 185 Ooilins Btroot cast. ' A oomuacnoomofit w«« made yesterday, and it is intended to continue the exhibition daily for about a month. Yesterday's trial was not as successful as expected, owing to the fact that the arruug6monts for a supply of cream had partly fallea through, while the water pipes of the ouilding were found to require repairiug. However, enough was shown to oreate an interest m the process, and to illustrate the principles of the invention. Ihe new prooesa obtains butter without churning. Instead of ohurning by concussion, air is passed through tae cream, and the effect of this is to create certain chemical changes which separate the globules of butter fat from the oasine, and thus produce butter, Many advantages are claimed for the process, eucb aa a saving of labor, and the production of the best quality of butter from cream which Id tainted by lucerne and other strong fodder, or soured by being kept too long. For the purpose of demonstrating the principles of the process, • three strong glass veasela are provided, whioh may be called the churns, These will make abont 801 b of batter at a time. There ia a 400 gal Iron tank and a small Intermediate veisel. The tank Is empty, and a stream of water £1 jwb Into it from a f-ln pipe* This stream of watet displaces the air la the tank, and gives the required pressure. The air paaaes through a pipe taken from the top of the tank, also through the intermediate vessel and into the ouurua. The Intermediate vessel contains water with bo me perfectly harm* leas natural element m aolaciun. , x Tne oontents of this, vessel are not revealed, bat the air In paaaing through it ia purified and otherwise rendoredsultable for producing the desired effects upon the cream. The air opeqi Into the churn near the bottom, and » slight bubbling effeot is produced, Gkaes of various kinds are driven oat, and^fc the course of time small granules of butter are formed. The buttar rises to the top of the churn, and the buttermilk is run off from a tap at the bottom. Water is then ran into the chum, and when the batter-milk has been washed out by this means, the batter is removed to the butter table. The prdoeas lasts f'9D) 20 minutes to 40 minutes or 60 mlnutuß, according to the condition of the praam, the slate of the weather and other clrounntancea. Qperalons nere gtooped yesterday before the prodesa" was com* pleted, bat (hat baiter c uld bo prodaaed was demonstrated by treating a smaller quantity of cream ia a similar w«y through tne ageaoy of an artificial b owar. A small pair of bel ows, worked by a treadle, sent a current of air through a voaselful of rancid oreara, and In about 20 minutes the oftVaaive' odors were driven off, while minute globules of butter were formed. The globules were vary small, but it was explained th»t the olose condition of the. atmosphere was the cause, and the invontor felt «ure that the butter would make op well afjier remaining over bight. There was no question, however, •boat the sweetness of the batter ia the gram'ar state, ft uoudition whioh was not erpeotad from saoh soar cream. The temperature of this cream when being operated on was 70Jeg., and the inventor oiaims that he can make good batter with the cream at 74 leg. When the process is properly carried out, however, the ale is cook 4, bo that the cream is about lpdeg. . lower m temperature than the atmosphere of the dairy. The prooea3 is a promising ono, and its full development wili be watched with interest.