OF INTEREST TO FARMERS.

Franklin Times, Volume 9, Issue 685, 18 November 1921, Page 8

OF INTEREST TO FARMERS.

WASHING BUTTER; “Laitier,” in the Farmer and Stock Breeder, emphasises the following points to be observed in butter washing : In butter-making the operation known as “washing” is frequently negligently carried out and sometimes is not really understood- Unless butter is properly washed it is quite impossible to produce a prime and uniform article of a nice appearance and having good keeping properties. Much of the inferior butter on the market is due to the washing being at ,fau\t. Among the fau|ts due to ipmroper washing is butter which is too hard, 'too soft, streaky, mottled, oily, rancid or of a weak colour and flavour. In the washing of butter the point to aim at is the removal of the buttermilk and caseous matter. This must be atone without spoiling the colour flavour or consistence which may easily occur by injudiciously regulating (or not regulating at all) the temperature of the water employed. Overwashing must also be guarded againist where good results are to be secured. Except when cold water is unobtainable in warm weather there need be no great difficulty experienced especially where the butter is made from ripened cream. To commence wi,th, the churning must cease as soon as the butter has reached the granular stage, and on no account should butter grains exceed xhe size of wheat grains, as it is quite impossible to removes sufficient of the caseous mattre from butter which is churned to lumps. Just previous to washing draw off the buttermilk (through _ a hair sieve, over which a fine straim ing muslin has been tied' in order to prevent the loss of any partcles of butter. . A sufficient quantity of clean WB(ter to float the butter grains is poured into the churn, which is then rotated several times. This waiter is then drawn off and another lot added. Always rotate jthe churn after the addition of each lot of washing water. Two lots are generally sufficient, but sometimes it is found necessary to use a third ; the last should be quite clear and free from any trace of milkiness on leaving the churn. The washing wa,ter must be regulated to a suitable temperature, which should be varied according to the temperature of the atmosphere. During the hot weather the washing water is best used at 45.48 deg. F., but on the average farm it is seldom possible to obtain water ay this low (temperature in warm weather. In ( the winter it is not advisable to have the washing water below 50 deg. and in very cold weather a temperature of 60deg. F. must be adopted. The temperature should be such that in summer the water hardens the butter and gives i,t a consistence ; in winter when no difficulty is experineced in gettng (the washing water at a low temperature, it must’ not be too cold or the grains become too hard and . prevent the butter going tgether nicely. When the washing water is too warm it makes the better sticky, soft, and oily in flavour. When the cream is properly ripened and the last lot ot washing; water is quite clear on leaving the churn, there need be no anxiety about dhe butter keeping well.