CREAM FACTORY BUTTER.

Feilding Star, Volume III, Issue 36, 21 October 1882, Page 3

CREAM FACTORY BUTTER.

Tn a ii cent issue of the Milch Zietung the proems by which butter vt t his cl:iss is rnannfa turrcd in Deninai k hat- b«'«n d smbed, iind from i we f akf th«> following ]iariiculnrs :- — i ho special aim is the production of sweet cream butier and a fairly gi,o I ciei'Si; ; a large q'uritity ol milk is v. or. veil uj» — .oineumns as much a^ • i'),()'JV\)>. ihe cr«Miii tuk^n otVatrnthe mi k hsis st<> >d nine or ten liuur> is used for sweet cresnu butter, l\h ol such. butier requiring «J0.4.b uf milk ; lioui l lie tie;. m oi' MiL.seijiient sk;minii.g a .^lnail quantity vi .sour cr am buier i.« preji:iredj taking both k'nd* «/f I utter t< ,^t th r, Sl.L'iU of milk ur ■ r.-quirud f<»r lib of butt.T. iWver lesa than Qo per cent oi fit is let ( in tlie slummed milk, this limit Imm ml: strictly fixed in order that tlie chees<; shall be lair in quality. The cream is heat j d to about s"Jdeg. preparatory to churning ; in the winter it is heated about tfdi'g higher ; tlie same is done if the cows have been fed on old hay, or it' there has been an unusually large proportion of beans or vetches in their rations. The churning occupies from twenty-seven to thirty minutes ; no water is addded during this peration, skimn ed milk being used to rinse uown the sides ot the churn. The utmost cleanliuess is maintained throughout the factory, and lhe product is in nearly all classes ranked us first-class by the Copenhagen exporters, whose judgment in the matter is held in great respect.— Melbourne Ar^us.