Butter from Separated Cream.

Feilding Star, Volume XIX, Issue 97, 21 October 1897, Page 2

Butter from Separated Cream.

♦ IBy Nkmo.| Although the question whetb »r batter made from cream obtaiaed by means of the separator is as good as that made by the old fashioned method o! gravity setting is not now asked so frequently as was once the case, it is still frequently brought up. There is, iv some cases, some reason for believing tbivt poorer butter is made where the farm separator is used. Some dairymen who have pleased their customers with tbe butter they have made from set milk have discovered that after changing to the separator their butter had a different flavor. The reason for this, .according to recent discoveries, is very simple. If milk fresh and warm from the cew is fthut up in a close vessel, before it has been carted from the milking übed, and hired, and the odour allowed to pass off, it will be found in a few hours to have a decidedly bad smell. It is just the same with cream. To make good butter cream must be well aerated. When milk is net in the old-fashioned way in shallow pans the cream is exposed to the air for twelve to thirty six hours before skim* ming, and in this way it is we 1 aerated, and if the air to which it is exposed is pure the flavor of the butter may be all right without any more abating of the cream ; but when milk is re n through the separator immediately aft ?r milking it must be aerated, and this is com* monly done either by running it thinly over a flat or fluted surface cr by pour* ing it from one vessel to another in fine streams. The operation must, of course, be performed in a place whera the air is quite sweet and fresh.