SOFT BUTTER

Dominion, Volume 12, Issue 86, 6 January 1919, Page 8

SOFT BUTTER

C| "Butter not infrequently during a hot n summer bccomes ao soft as to become si quite unmanageable, this being partly \:\ duo to tho high atmospheric tempera- ai hire and partly to tho different composi- w tion of tho butter (says an exchange), o Probably but few peoplo realise that .q butter is a mixture of many different y kinds of fats. Some of them are quite f, firm liice paraffin, and some quite soit (j at ordina.Ty temperatures. In summer one n finds a larger percentupe of tho soit fats fi tlian in the winter, and it is due in p ( preat part to this ihat the butter made ' in Bummer iR so 6uft. It is an interesting r fact tliafc fiome of the foods t fed to daily r cattle have th(j power to produce ji p greater percentage of Jtopse soft fats in 0 the butter—e.L'., brewers grains and nn- r , seed calvu. Other cakes and feeding give ' tl rise to firmer buitf,v. and would prove R more suitable feeding in the hotter lv neriod of summer. Cream ripeneil at too „ hi»h a temperature never produces such i, firm butfPT as it would otherwise do; GO ) deg. to Cade?. Fahr, is the best tempera- „ turc for .ripening. Churning nf. high ]) temperatures also spoils tiie texture of n the butter, and a cold brine can never |j fully compensate for the damage done. t For' the brine to act it must always be s , ■du.. iipoii the buttov while the latter is ] 1 in the granulai' form. Overchurncl utit- a let can never be thorouglily hardened. ,j Plenty of water is invaluable on hot snmnier, days." i