A New Butter-making Process.

Waikato Times, Volume 2632, Issue 2632, 25 May 1889, Page 2 (Supplement)

A New Butter-making Process.

2 Air Walter Cole, of St. Kildn, Mel--2 bourne, cdnims to liuvo discovered a new ? and improved process of making butter, >' mid lie is exhibiting his uovel sy.-t.em at 3 185, Collins-street oast. A commenco--3 meut was made yesterday, and it, is in--3 tended to continue tho exhibition daily for 5 about a month. Yesterday's trill was not • as successful as expected, owing to the fact that tho arrangements for a supply of i cream had partly fallen through, w'hilo t tho water pipes of the building were found 1 to require repairing. However, enough I was shown to croato an interest in the > process, and to illustrate the principles of F the invention. The new process obtains > butter without churning. Instead of I churning- by concussion, air is pissed ; through tho cream, and the effect of this is to create certain chemical chanson i which separate tho globules o( butter fat ' from the easiue, and thus produce butter. > Many advantages are olaimed for the 1 process, such as a saving of labour, and I the production of ths best quality of • butter from cream which is tainted ! by lucerne and other strong fodder, r or soured by being kept too long." I For tho purpose of demonstrating the ' principles of the process, threo strong • glass vessels are provided, which may be ' called tho churns. These will make ■ about 801b. of butter at a time. There ; is a -lOOgal. iron tank and a small intermediate vessel. The tank is empt.r, and ' a stream of water flows into it from a < Jin pipe. This stream of water displaces tho air iu the tank, and gives the required . pressure. Tho air passes through a pipe ■ taken from the top of the tank, also through the intermediate vessel and into s the churns. Tho intermediate vessel contains water with some perfectly harmless natural element of solution. Tho con- ; tents of this vessel are not revealed, but the air in passing through it is purified and otherwise rendered suitable for producing tho desired effect upon the cream. Tho air pipe opens into the chum near tho bottom, and a slight bubbling effect is produced. Gases of rarious kinds are driven out, and in tho course of Lime small granulates of butter are formed. Thu butter runs to the top of churn, and the buttermilk is run off from a tap at the bottom. Water is then run into the ohurn, and when tho buttermilk h:is beou waßhed out by this moans t.hn butter is removed to tho butter table! The process lasts from 20 minutes to 40 miunIes, or GO minutes, according to the condition of tho cream, the state of the ; weatlur, an. 1 other circuinstances. Operations wero stopped yoftorduy before tho process was complufcod, but" that butter ] could be pradi;e : cd was demonstrated by treating a, smaller quantity of cream in a similar way through the agency of an artificial blower, A sunll pair of bellows, worked by a treadle, sent a current of air through a vessel fill of £ rancid cream, and iu about 20 minutes i tho offensive odors wore driven off, while < minute globules of butter were fnnro.l. s The globules were very small, but it was explained that the close condition of tho i atmosphere was tho pause, and the c inventor felt sure that tho butter would mako up well after remaining over night, t There was no question, however, about tho sweetness of the butter in the c granular state, a condition which was not d expected from such sour cream. The temperature of this cream n-hen being : operated on was "Odyg., and tho inventor I claims that he e.rin Rood butter with the cream at ?-f:le S , When the process is properly carried out, however, the air la cooled, so tlut tiic eroam is about

lOdeg. lower in temperature than the atmosphere of the dairy. The process is a promising one, and its full development will be watched with interest.