HOW BUTTER MAY BE SPOILED.

Wairarapa Daily Times, Volume 4, Issue 1030, 23 March 1882, Page 2

HOW BUTTER MAY BE SPOILED.

Cjood butferipay be spoiled in churning. Oyer churning ' ruifte tlie tpistiire shd changes the proper waxinoss to a disagreeable stioky gjeasinesß. This is the more cpjly done in a ohurn with re- ( volvjng dashes, wllioh will prgsp tho' buttor against the side? of the oliurn and squeeze and rub it until it is spoiled. Too long churning spoils tho quality by tho oxidatiou of the butter and the premature formation of strong flavoured acids in it, the full presence of which we call rancidity. It may be spoiled by churning at too high a temperature by wbioh it is made soft, and. oily, arid of a greasy texture, Ijq subsequent treatment 'ban i'omedy tjjjtf sprbr. 1 ! "Jt may be spoiled before'the 'creabq reaches the cbnrn by keeping it to long, or what is practically the same, by koeping it in too warm a plaoe; 50 deg, is about the right temperature if eream is kept a week, if it is kept at 62 dog. three days are long enough. Whitetpeeksare produced, in butter by over churning, or by having the oream to sour, Either o( these faults produces curd in the milk, and the small flakes of this cannot be washed out of the butter. Milk from a cow in ill-health, and that is aoid when drawn, will produce apecky butter. So will the use of salt containing particles of lime, which unite with the butter and form insoluble' lime soap, White specks are covered up to a : large eztetyt by using good coloring, wljich js madf of oil'as tha But this usp of a poloring, being tq disguise a pdfl an ; virtue, is worthy of denunoiation.WThe Farm and Garden,