Volume 3
Number 32
Article 7
July 2017
Butter flavor.
G. L. McKay
Iowa State College
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McKay, G. L. (2017) "Butter flavor.,"Bulletin: Vol. 3 : No. 32 , Article 7. Available at:http://lib.dr.iastate.edu/bulletin/vol3/iss32/7
B u t t e r Flavor.
By G. L. McKay.
In th e study of th e flavor of b u tte r various artificial sta rte rs were used. T h e scoring of th e different lots was done by ex perts, w ith o u t any knowledge along w h at lines I w as exper im enting. T h e tubs were num bered and sen t to th e scorers, w ho returned scores to me according to num bers sent. T h e different scorers were W. S. Moore, official scorer for th e E l g in Board of T rad e; J. R. M orin, who w as one of the judges a t th e W orld’s F a ir, and A. H. B arber of Chicago.
O n December 3rd I took 150 g allons oi cream and after thoro u g hly m ixing it in a vat, divided i t into two equal parts, u sin g Conn’s B. 41, as a s ta rte r in one vat, and butter-m ilk in th e other. T h ree gallons of s ta rte r were added to each vat. T h e cream in both lots was ripened a t a tem perature of 72 ° F . d u rin g th e first seven hours, after w hich it was cooled to 60 ° and left for th e n ig h t. T h e b u tte r granu les in each ch u rn in g were about th e size of No. 6 shot. Seven eig h th s of an ounce of sa lt to each pound of b u tte r was used. E ach lot w as worked six and a h alf m inutes in th e F a rg o worker.
Kind of sta rte r
used Acidity of cream P e r cent of fa t in cream Tempera tu re at churning Time occu pied in churning-Temp, b u t ter milk drawn at F at in butterm ilk Conn’s B. 41 35 29.2 56 30 57 . i B u tterm ilk 34 29.2 56 33 57 . i
B u tter scored by w riter using th e follow ing scale: F lav or 450, g ra in 300, color 100, s a lt 100, package 50.
B u tter m ade w here bu tter-m ilk w as used as a s ta rte r was packed in tu b m arked No. 1. B u tter m ade w here Conn’s B. 41 w as used as a s ta rte r w as packed in tu b m arked No. 2.
Score by G. L. M cK ay. F la v o r. G rain. Color. S a lt. C onn’s B. 41 (N o. 2) 415 300 100 100 B utter-m ilk (N o. 1) 400 300 90 w a v y 100 Score by W. S. M oore. F la v o r . G rain. Color. S a lt, C on n ’s B. 41 (No. 2) 410 295 fin e 100 100 B utter-m ilk (No. 1) 400 300 95 w a v y 100
P a c k a g e 50 5C P a c k a g e . 50 50 T o ta l 965 940 T o ta l 955 945 A g a in on December 10th we took a ll th e cream and after tho ro u g h ly m ixing it, divided it in to tw o equal p a rts u sin g a s ta rte r of skim m ed m ilk in th e one, and Conn’s B. 41 in th e other.
T h e skim m ed m ilk s ta rte r w as prepared by ta k in g a can of t i e best m ilk we could select, and se p ara tin g th e cream from it. T h e n th e skim m ed m ilk w as k e p t a t a tem perature of 8 0 ° for about four hours, and th e n p erm itted to cool down. In fo rty -eig h t hours i t was th ick and sour. A g allon of th is s ta rte r w as used to each tw enty-five g allons of cream, th e same as w ith Conn’s sta rte r. T h e sta rte rs were added to both lots of cream a t a tem p erature of 72 ° . T h e cream was stirred every hour d u rin g th e afternoon and cooled down sev en hours a fte r p u ttin g in th e sta rte rs to a tem perature of 60 degrees and th en left for th e n ig h t.
B u tter g ranu les about th e size of num ber six shot in b oth ch urnings. B oth were salted a t th e ra te of seven-eights of an ounce of s a lt to each pound of b u tte r. E ach lot w as w ork ed seven m inutes in th e F a rg o worker.
Kind of sta rte r
used Acidity of cream Per cent of fat in cream
Temp,
churned at Time occupied in churning Temp, butterm ilk drawn a t F a t in b u t term ilk
Conn’s B. 41 34.5 28 55 <0 m in. 56 trace.
Skim ’d m ilk 35 30 54 30 min. 57 .1
B u tter made w here skim m ed m ilk w as used as a sta rte r w as packed in tu b m arked No. 4. B u tter m ade w here Conn’s B. 41 w as used as a s ta rte r was packed in tu b m arked No. 3.
Score by G. h . McKay. F la v o r . G ra in . Color. S a lt C on n ’s B . 41 (No. 3) 405 300
Skim m ed m ilk (No. 4) 410 300
100 100 100 100 P a c k a g e . 50 50 T o ta l. 955 960 P a ck a g e. 50 50 T o ta l. 945 955 Score by W. S . Moore. F la v o r. G rain. Color. S a lt. C onn’s B . 41 (N o. 3) 395 300 100 100 Skim m ed m ilk (No. 4) 410 295 fin e 100 100
On December 11th we pasteurized tw elve qu arts of cream by h e a tin g th e sam e to 160 degrees and keeping it a t th a t tem perature for tw en ty m inutes. We th en cooled it down to 80 c' egrees and divided it p u ttin g six q u a rts in each pail. T o th e one we added a pellet co ntainin g Conn’s B. 41, and to th e oth er lo t we did n o t add an y th in g . I p u t i t in a cool room w here th e tem p eratu re w as betw een 50 and 60 degrees d u rin g th e n ig h t and th e h u m id ity was alm ost a t satu ration. Both lots stood side by side. I tested b oth lots for acidity in twelve hours, u sing th e alk ali test, and found them both th e same. A g a in a t tw enty-four hours I found them th e same, and a t fo rty -eig h t and a t sixty hours th ey were still testin g th e same. I now took fifty gallons of cream as it came from th e separators, th o ro u g h ly s tirrin g it, u sin g two of my sm all cheese vats th a t hold th re e hundred pounds each. I p ut tw enty-five gallons in each yat, th e cream being a t a tem per a tu re of 76 degrees. T o th e one I added th e six qu arts con ta in in g Conn’s B. 41. T o th e o th er I _ added th e other six q u a rts th a t were pasteurized w ith it. B oth sta rte rs w hen ad ded showed an acidity of tw enty-six, th a t is it took tw enty- six cubic centim eters of th e alkali to n eutralize th e acidity in fifty cubic centim eters of cream. B oth lots of cream were stirred every hour d u rin g th e first seven hours and th en cool ed down to 60 degrees and left for th e n ig h t. B utter g ra n ules in both ch urn in g s were about th e size of num ber six shot. Salted like th e form er lots and worked six and a h alf m in utes in F a rg o worker.
Kind of sta rte r
used Acidity of cream P er cent of fa t in cream
Tem pt.
churned atTime occupied in churning Temp b u t te r milk drawn at Fat In butterm ilk Conn’ sB. 41 36.5 30 56 25 m in 5 .05
B u tter made w here th e six q u arts of pasteurized cream were used as a s ta rte r w as packed in tub m arked No. 6. B u tter m ade w here Conn’s B. 41 was added, was packed in tu b m arked No. 5. Score by G. L. M cKay. G rain. 300 Color.100 S a lt.100 P a c k a g e .SO T o ta l.985 5o P a ck a g e. 50 50 975 T o ta l. 980 970 F la v o r. C onn’s B . 41 N o. 5__ 435 P a steu rized Cream
N o. 6. 425 300 100 100
Score by W S M o o r b . F la v o r. G rain. Color. S a lt. C onn’ sB . 41 N o. 5. 430 300 100 100 P a steu rized cream
N o . 6. 420 300 100 100
T h e above b u tte r was as near perfection as any I have ever seen in w inter.
T h e follow ing are Mr. Moore’s rem arks on these two tubs, w hen he retu rn ed th e score to me.
“ R eferrin g to N o’s. 5 and 6 w ill say th a t if you can tu rn out b u tte r m akers w ho can do th a t kind of work, you can rest assured th a t you h a re not lived in vain, b u t have been of g re a t and positive service to m ank in d.”
On December 23d I took one hundred gallons of cream a fte r th o ro u g h ly m ixing it, and divided it equally into four vats num bering them 1, 2, 3 and 4. I used b utterm ilk as a s ta rte r in all of them . I t had been churned fo rty -eig h t hours. In v a t No. 1 I p u t th ree q u a rts as a s ta rte r; in v a t No. 2 four q uarts; v a t No. 3 five qu arts; v at No. 4 six quarts. A ll vats of cream were a t a tem p eratu re of 75 degrees w hen sta rte rs were added. A ll vats of cream were stirred about one m in ute a t a time, for every hour, th e first six hours. T h e acidity w as th en arrested by coaling them all down to 50 degrees. T h e n they were all left for th e n ig h t. In th e m orning th e different lots of cream were churned and b u tte r cash ed once as in form er lots, granu les being about th e size of No. 6 shot.
Acidity ol'
cream of f a t in P er cent cream
Tem pt-
churned at cupied in Time oc cliurnina Temp, b u t ter-m ilk drawn at F at in buttermilk V a t Xo. 1 31 29 54 30 min. 55 .15
Va.i. No. 2 32.4 28.4 54 28 min. 55 .15
V a t No. 3 35.6 29.2 52 33 m in- 54 trace
V a t No. 1 was packed in tu b No. 1, v a t No. 2 w as packed in tu b No. 2, v a t No. 3 in tu b 3, etc.
U nfo rtu nately M r. W. S. M core om itted to re tu rn th e score to me, so I have only my own scoring’th is tim e to record.
Score by G. L . McKa y. F la v o r. G rain. Color. S a lt. P a c k a g e . T o ta l. T u b N o 1 ... 390 300 95 95 50 930 T u b N o. 2 ... 390 300 95 100 50 935 T u b N o. 3, ... 410 300 90 95 50 945 T u b N o. 4. ... 420 300 95 100 50 965
T h e cream for th e above lots of b u tte r a ll had th a t thick, g ra n u la r appearance, th a t is so m uch desired by some m akers before ch u rn in g; y et No. 4 w here th e acidity w as 36 scored th re e points more in flavor th a n No. 1 w hen th e acidity w as 31.
On December 26th our m ilk came to th e cream ery in very b ad condition, as we h a d not separated since th e 23rd. On th e 24th we h ad a very heavy snow-storm, and m any of th e farm ers k ept th e ir m ilk in th e barns, consequently a lo t of it was changed, or quite ripe before i t w as separated I t was also badly tain te d by stable odors.
I took th is occasion to test w h a t quick ripening, and fre quen t s tirrin g of th e cream could do to benefit th e flavor of b u tte r under th e above conditions. I therefore took seventy- five gallons of th is cream a fte r th o ro u g h ly m ixing it, and divided into th ree equal p arts. I 'd id n ot use sta rte rs in an y of these lots as th e acidity w as already quite fa r advanced. T h e cream in v a t No. 5, I heated a t once to a tem perature of 92 degrees to ripen, stirrin g it about one m inute a t a tim e, every h a lf hour d u rin g th e first four and a h a lf hours. I t th e n h a d an acidity of 34. I cooled it down to 50 degrees a t once, by th e application of ice, and left it for th e n ig h t. In th e m ornin g th e cream only showed an acidity of 35 or a change of b u t one cubic centim eter d u rin g th e tw elve hours i t had stood.
T h e cream in vats No. 7 and 8 was stirred one m inute a t a tim e, every h a lf hour d u rin g th e first five hours. I t w as th e n cooled down to a tem p eratu re of 60 degrees and le ft for th e n ig h t. T h e b u tte r g ran u les in No. 5 g ath ered fine and h ard . N o .’s 7 and 8 were churned about th e same as usual,
g ra n u le s about th e size of No 6 shot. Salted, seven-eighth of a n ounce to each pound of b u tte r. A ll lots were worked six and a h a lf m inutes in F a rg o worker. B u tter from v a t No. 5 did n o t tak e s a lt as readily as th e o ther lots, th e gran u les be in g h ard er as i t w as churned a t a lower tem perature, conse quently th e b u tte r w as som ew hat m ottled w hen scored.
Acidity of
cream Pe cent of fa t in cream
Tem pt
churned atTime occupied m churuing Tem pt, butterm ilk drawn at F at in but te r-m il
V a t No. 5 35 30 50 45 m in. 53 . trace
*' 7 36 30 58 30 min. 59 .1
“ “ 8 37 30 58 27 min. 59 .1
B u tter m ade from v a t No. 5 w as packed in tu b N ). 5. B u tter m ade from v a t No. 7 was packed in tu b No. 7. B i t te r m ade from v a t No. 8 wa3 packed in tu b No. 8.
Score by G. L. McKay. F la v o r. G rain. Color. S a lt. P a c k a g e . T o ta l. T u b N o . 5... 410 300 90 M ottled 100 50 950 T u b N o . 7... 425 300 100 100 50 975 T u b N o. 8... 435 300 100 100 50 985 Score by W. S. Moore. F la v o r. G rain. Color. S a lt. P a c k a g e . T o ta l. T u b N o. 5... 410 300 85 M ottled 95 50 940 T u b N o. 7... 420 300 95 L ig h t 100 50 965 T ub N o. 8... 430 300 95 L ig h t 100 50 975 O n Ja n u a ry 3rd we to o k twelve q u arts of cream and pasteurized it, h e a tin g to 160 degrees, continually stirrin g and keep ing it a t th is tem p eratu re for tw en ty m in utes. T h e n th e cream w as all quickly cooled down to 80 d e grees and divided into two equal p arts, p u ttin g six q u a rts in each pail. T o th e one I added a pellet of Conn’s B. 41; to the oth er six q u a rts I did n o t add a n y th in g . B oth lots were p u t in a room w here th e tem p eratu re was about 60 degrees, and hum id ity down n ear satu ratio n . B otn lots were tested a t fo rty -eig h t hours for acidity, by th e alk ali test. F in d in g both had th e sam e acidity, I raised th e tem perature ten degrees in th e lo t th a t did n ot contain any of Conn’s B. 41. A fter th ey h a d stood sixty hours I a g a in tested them and found th a t th e lo t in w hich th e tem peratu re h ad been raised, had an aci d ity of 28, th e o ther lo t 23. I th e n took fifty gallons of
cream, a fte r th oro u ghly m ixing it, divided it into two equal p a rts and p u t it into v ats No. 12 and No. 13. T h e cream con ta in in g Conn’s B. 41, w as p u t into v a t No. 12, w hich had a constant tem perature of 72 degrees before th is s ta rte r was added. T h e other six q u arts were added to v a t No. 13, w hich had a co nstant tem perature of 76 degrees.
My object in rip en in g No. 13 a t a h ig h e r tem perature th a n No. 12 was to give it th e preference in acidity th is tim e, as I had given it to Conn’s B. 41 in th e previous experim ent.
T h e cream w as stirred quite frequently d u rin g th e a fte r noon, a period of six hours, and then cooled down to a tem p eratu re of 60 degrees and left for the nigrht. I n t t e m orning v a t No. 12 h ad an acidity of 35.5. V a t No. 13 had an acidity of 38, som ew hat h ig h e r th a n I desired. B oth lots of cream were carefully churned, th e g ran u les being about th e size of No. 6 shot. U n fo rtu n ately No. 12 was worked by one of our students, as I had been called into th e office for a moment. H e worked th e b u tte r a little more th a n I desired, and slig h tly inju red th e g rain . T h e o ther lo t I worked m yself as in th e form er experim ents. In th e m eantim e W. S. Moore h aving inform ed me th a t he w as go in g east, and would n ot be able to score any more b u tte r for a few weeks, I sent my b u tte r to J . R. M orin, he did n o t know along w h a t line I was experi m enting.
I scored th e b u tte r in th e presence of th e students before sending it, th e same as I h ad done w ith the previous lots sent to W. S. Moore.
Acidity of
cream P er c tn t of fat in cream
Temp, a t
churning Time occupied in churning lem p butterm ilk drawn at F a t in butterm ilk B. 41 No. 12 35.5 29 56 25 min. 57 .1 No. 13 38 30 56 27 m in 57 trace Score by G. L. McKay.
F la v o r. G rain. Color. S a lt. Packag-e. T o ta l. C onn’s B. 41 N o. 1 2 ... 420 295 100 95 50 960 Twb N o. 13... 425 300 100 100 50 975
T h e follow ing is J. R. M orin’s le tte r and score:
Y our favor a t hand, h a v in g been forw arded to me a t my presen t address in Chicago, No. 70, L a Salle street. T h e two sm all tubs of b u tte r reached me by express yesterday.
I took th e tw o tu b s to A. H . B arber th is m orning and w ith th e assistance of tw o experts there, scored them as fol lows:
Score b y J . R . M o r i n .
F la v o r. G rain. Color. S a lt. T o ta l.
C onn’s B . 41’ N o. 1 2 .. 46 29 9 9 93
N o . 13 ... 47 30 10 10 97 T h ese tw o tubs wers scored on a bases of 50 for flavor, g ra in 30, color 10 and s a lt 10, to ta l 100.
No. 13 we regarded as faultless, except on flavor. T h e score however gives our opinions.
Y ours R esp’y,
J. R. M o r i n . On Novem ber 5th a series of experim ents were commen ced w ith m ilk from th e farm herd, to find w h a t effect cabbage and tu rn ip s would have upon th e flavor of b u tter.
In the first series of experim ents, cabbage was fed. T h e m ilk w as so very disagreeable th a t th e m an se p ara tin g had p u t it to one side as u n fit to use, and a fte r it w as separated th e cream seemed to still re ta in th a t peculiar odor. Also in th e b u tte r th e cabbage flavor predom inated over th e fine arom a, common to good b u tte r. However, w here th e cream was pasteurized th e flavor of cabbage seemed to be entirely eradicated, and th e b u tte r w as of fine quality.
W e pasteurized by p u ttin g th e cream in a can, and im m ersing it in h o t w ater w here live steam w as present, b rin g in g th e tem perature of th e cream up to 160 degrees stirrin g con tin u a lly to prevent it from scorching, and keeping i t a t th e above tem perature for tw en ty m inutes, th en cooling back to a tem p erature of 60 degrees and ap p ly ing a sta rte r, a t the ra te of four per cent.
T h is b u tte r was scored by th e w riter, ju s t for flavor, five days after being made, usin g th e scale of 45 for perfect. T h e follow ing tab le w ill explain tem peratures, scores, etc.
November 5 th . November 6 th . November 7th . November 8 th . U3 None Conn’s B. 41 Conn’s B. 41 None o No No Yes No None No Conn’s B. 41 No Conn’s B. 41 Yes Skim m ilk Yes December 2 6 th ... B utterm ilk Yes
T em p t m ilk w h e n s e p a ra te d P e rc e n t fa t il l sk im m il k P e rc e n t fa t nl cr ea m 1 Number h o u rs cr ea m ri p e n e d T e m p t, c re a m ri p en ed a t A ci d it y of er e am w he n c h u rn e d Te mp t c re a m ch u rn ed a t H ow m an y m in u te s c b u m e d P er ce n t fa t in in b u tt e rm il k A m o un t of sa lt pe r po uu d of b u t te r S co re fo r fl a v o r 80 trace 26 48 60 38 56 40 . i fo o z 37 80 26 48 60 38 57 45 tra 37 80 .( 26 72 60 37 54 60 .1 42.5 80 u 26 55 60 39 55 45 .1 37 80 trace 25 50 56 38 52 45 trace fo o z 40 80 4 4 25 43 56 36 55 80 .1 38 80 44 26 24 59 34 58 90 .1 40 80 4 > 26 24 58 37 56 75 tracr 42 80 44 30 5 24 58 38 58 70 ■ 15 42
On December 20th the second series of experiments was commenced. Turnips were now fed to the cows. The m ilk was very much tainted w ith their odor, also the cream and butter when the cream was not pasteurized.
From above tables it would seem where caws are fed on foods largely charged w ith volatile acids such as cabbage, turnips, onions or leaks that good butter cannot be made un less the cream is pasteurized.
On January 18th we divided our cream into two lots as soon as separated and cooled at once and ripened for 48 hours at a low temperature, w ithout stirring to see if developing a certain amount of acid, under these conditions, would im part to butter a high flavor. A starter of Conn’s B. 41 was added to vat No. 2 and of pastenrized cream to vat No. 3.
A o idity ot cream
P erce n t of f a t in
cream c h u rned atTem pt, T im e occupied in h u r n in g
T em pt but- te r- m ilk
dra w n a t b u tte rm ilkF a t in
V at No. 2 37 30 53 • 33 54 trace
V at No. 3 36 30 53 35 54 trace
Score by G. L. McKay.
Flavor. Grain. Color. Salt. Package. Total. Conn’s B. 41 No. 1. 400 300 100 100 50 950 V at or tub No. 3. 400 300 100 100 50 950
Score b y J.R . Mo r i n.
Flavor. Grain. Color. Salt. Total. Conn’s B. 41 No. 2... 44 30 10 10 94 V at or tub No. 3 ... 44 30 10 10 94
O n returning the above score Mr. M orin remarked that I must be using the m ilk of strippers, as the butter lacked flavor.
The same butter scored by A . H . Ba r b e r.
Flavor. Grain.' Color. Salt. Total.
Conn’s B. 41, tub No. 2.. 46 28 9 9 92
T ub No. 3... 45 28 9 9 91
On January 21st, we took twenty-five gallons of cream and put it into three cans and packed them in a tank w ith salt and fine ice around them. We froze the cream almost solid, leaving it in that condition for ten hours. The cans
were then put in warm water that had a temperature of 90 degrees, and the cream allowed to thaw and then put in vat No. 2 to ripen. W hen it was at a temperature of 72 degrees a starter was added to it, using a gallon of buttermilk to the twenty gallons of cream. The rest of the same cream that had not been frozen, had the same amount of starter added. It was put in vat No. 1.
A c id ity o f cream P er cen t of f a t in cream T em p t, c h u rn e d at Tim e occu pied in churning: T em p t, b u tte rm ilk d raw n a t F a t in b u tte rm ilk Cream frozen V at No. 2 35 29 56 28 57 .i V at No. 1 32 29 56 30 57 .i Score by G. L. McKay.
Flavor. Grain. Color. Salt. Package Total. B. M. Frozen No. 2. 405 300 100 100 50 955 B. M. Starter No. 1. 410 300 100 100 50 960
Score by A . H . Barber.
Flavor. Grain. Color. Salt. Total.
B. M. and Frozen No. 2. 46 28 9 9 92
B. M. Starter No. 1... 46 28 9 9 92
On January 24th, twenty-five gallons of cream were taken from the m ilk of the same herds of cows from which the m ilk was taken for the experiment of January 18th, wh’en the cream was ripened at a low tempereture, w ithout stirring much, and the butter scored six points off on flavor.
The cream in the January 24th lot was ripened at a tem perature of 76 degrees, and held there for six hours, then cooled down to 60 degrees and left for the night.
A c id ity o f
cream P er cent o f f a t i n cream
T em pt,
churned a t T im e occup ied in c h u rn in g 1
Tem p b u t te r m ilk
d raw n at b u tte rm ilkF a t in
36 30 56 25 min 57 .1
Score by G. L. M c K a y .
P erfect 450. P erfect 300. P erfeet 100, P e rfe c t 100. P erfect 1000. Flavor. G rain. Color. S alt. Total. Conn’s B. 41... 420 300 100 100 960
Score by J. R . M o r in .
P e ife e t 50. P erfeet 80. P erfect 10. P erfect 10. Perfect 100. Flavor. Grain. Color. Salt. Package. Total. Conn’s B. 4 1 ... 47 28 10 10 95
On January 29 th we divided our cream equally into two lots, adding Conn’s B. 41 to lot No. 1, and not anything to lot No. 2. Both lots were ripened at a temperature of 76 deprees.
Lot No. 1 was cooled down to 60 degrees after the first six hours and left for the night, and lot No. 2 after eight hours, was cooled to 60 degrees and left for the night. In the morning both lots had an acidity of 36.
A c id ity o f cream P e r cen t o f f a t in cream T em pera tu r e a t c h u r n in g T im e occu p ie d in c h u rn in g T em p, b u t ter m ilk draw n a t F a t in b u tte rm ilk 36 31 55 30 56 Trace 36 31 60 2 0 . 61 .15 Score b y J. R. M o r i n . Perfect 50. P erfect 30. P erfect 10. P erfect 10 Starters Used. Flavor. Grain. Color. Salt.
Conn’s B. 41... 47 28 9 10
None Lot 2... 47 29j4 10 10
Score by A . H . B a r b e r . Starters Used. Flavor. Grain. Color. Salt.
P erfect 100 Total. 94 96# Total. Conn’s B. 41___ None Lot 2 . . .. 4746 2828 9392
On January 30th after the cream was separated and thor oughly mixed, twenty-five gallons were taken and put in three cans, then packed in salt and ice until frozen and left for twelve hours. The cream not frozen was ripened in vat No. 4. It was ripened at a temperature of 75 degrees, for the first five hours, then cooled to 60 degrees and left for the night.
The frozen cream which was in vat No. 3 was slowly thawed out by immersing the cans in water which had a tem perature of 80 degrees. It was then ripened at a "tempera ture of 76 degrees for the first eight hours, and then cooled to a temperature of 60 degrees, and left for the night. Both lots of cream were frequently strred during the afternoon.
A c id ity
creamOf per cen t of f a t In cream
T em pt
ch urned a tTim e occupied in c h u r n in g T em p t, b u tte rm ilk draw n a t F a t in b u t ter- m il F rozen C ream V at No. 3 34 28 54 32 min. 55 00 not frozen V at “ 4 33 29 54 30 min. 55 trace
Score b y J. R . M o r in .
P erfeot 60. P e rfs c t 30. P e rfe c t 10, P e rfe c t 10. P erfect 100, Starters Used. Flavor. Grain. Color. Salt. Total.
None No. 3... 45 28 10 10 93
None No. 4... 45 28 10 10 93
Score by A . H . Barbbr.
Starters Used. Flavor. Grain. Color. Salt. Total.
None No. 3... 46 27 9 9 91
None No. 4... 46 27 9 9 91
On January 31st the m ilk from the fresh cows, also that from the strippers was separated each lot by itself. The patrons had been previously notified to keep the m ilk from the strippers and fresh cows separate.
The twenty-five gallons from the fresh cow’s m ilk were put in vat No. 5 and ripened at a temperature of 76 degrees for eight hours, and then cooled down to 60 degrees and left for the night. The other twenty-five gallons of cream from the strippers m ilk were put in vat No. 6 and ripened at a tem perature of 76 degrees for eight hours, and then cooled down to 60 degrees and left for the night.
S tarter u se d
an d Nos. o f v atsA c id ity o f cre am
P e r cen t o f f a t in cream Tempt- churne^ a t c u p ie d In T im e oc c h u r n in g T em p, but- te r- m llk draw n a t F a t In b u tte rm ilk Fresh cow’s V at No. 5 31 33 58 20 min. 59 .1 Stripper’s V at No. 6 32 33 52 40 m in. 54 00 Scored by J. R . M o r in .
P erfect 50. P erfect 80. P e rfe c t 10. P e rfe c t 10. P e rfe c t 100. Starters Used, Flavor. Grain. Color Salt. Total.
None. Vat No. 5.. 44 28 10 10 92
None. N at No. 6.. 45 28 10 10 93
Scored by A . H . Ba r b e r.
Starters Used. Flavor. Grain. Color. Salt. Total.
None. Vat No. 5.. 45 26 9 9 89
None. V at No. 6.. 45 26 9 9 89
On February 5 th the experiments w ith the m ilk from fresh cows, and that from strippers were repeated. They were con ducted the same as before, excepting starters were added of sour skimmed m ilk, using one gallon of starter to every twenty- five gallons of cream. M ilk from fresh c o w b was put in vat
K in d o f starte r
used A c id ity of cream Per cent of fa t in cre am T em p, c h u rn e d a t T im e occ u p ied In c h u r n in g T em p , b u tte rm ilk d ra w n a t F a t In b u t te r m ilk Sour skim’d
m ilk 35 25.5 53 10 m in. 53 trace.
Sour skim’d
m ilk 37 26 54 25 m in. 55 .1
Scored b y A . H . B a r b e r .
P erfect 50 Perfect 30 P e rfe c t 10 P e rfe c t 10 Perfect 100 Starters Used. Flavor. Grain. Color. S a l t . Total. Sour Skimmed M ilk
V at No. 3 45 27 9 9 90
Sour Skimmed M ilk
Vat No. S. 47 28 9 9 93
Scored by J. R. Mo r i n.
Starters Used. Flavor. Grain. Color. Salt. Total. Sour Skimmed M ilk
V at No. 3. 47 28 9 10 94
Sour Skimmed M ilk
V at No. 5. 47 28 9 10 94
By using 50 points as the standard for perfect in flavor- w ith all the scorers, the follow ing would be the scores, where different starters were used. The farm experiments not in cluded.
Average score by W . S. M o o r e .
Where Conn’s B. 41 was used... 46.16
Where pasteurized cream was used... 47
Where sour skimmed m ilk was used... 46
Where butterm ilk was used...45
N atural conditions... 47
Average score by G. L. McKay. W hen Conn’s B. 41 was used...46.58 Where pasteurized cream was used... 46.66 Where sour skimmed m ilk was used... 46.00 Where butterm ilk was used...45.35 N atural conditions... 47.33 Average score by J. R. M o r i n . Where Conn’s B. 4t was used...46
Where pasteurized cream was used...45.5 Where sour skimmed m ilk was used... 47
Where butterm ilk was used...00 Natural conditions... 45.2
Average score by A. H . B a p b e r .
Where p ' steurized cream was used. Where sour skimmed m ilk was used Where buttermilk was used... N ' tural conditions...
45 46 46 45.6 By using 50 as a basis for perfect on flavor, the following' would be the score by the three scorers, not including the writer, on the seven lots where the acidity was from 36 to 38 and the cream ripened at a temperature above 70 degrees,
In seven more lots of the same experiment where the aci dity ranged from 31 to 35, the average score by different scorers, on the same basis, was 44.92, or a difference of 2.36 in favor of high acidity. During the latter part of the experi ments, some of the b ter was overworked to see if it would have any effect on the flavor. Some lots were worked for ten minutes w ith no bad results, except injuring the grain.
It would seem from above experiments that the right de gree of acidity largely governs the flavor of butter, all other conditions being favorable.
Another essential feature in m aking good butter is, that the cream should be frequently stirred during the ripening pro cess as many of the lactic acid germs are aerobic and require free oxygen. Where the cream is warmer than the surround ing atmosphere odors are given off, where the cream is cooler odors are taken on. We have found the best results to be ob tained by quick ripening w ith frequent stirring. Our highest flavored butter was produced when the acidity was about 37 and the cream ripened at a temperature above 70 degrees, The writer could not say that 37 would do for all localities as no experiments have been conducted outside of the College
creamery.
We found no difficulty in changing 1he flavor of butter from one to three points where the same cream was divided and ripened to different degrees of acidity at various tempera tures. It was found when the cream was ripened to an aci dity above 40 that it took on a bitter flavor. The same re sults were noticeable when the cream was ripened for a long period at a low temperature, w ithout much stirring. Low temperatures seem to be favorable to the growth of germs that im part a bitter flavor to cream.
The alkali test was used in all the above experiments, and the number of C. C.’s of alkali it took each time to neu tralize the acid in the SO C. C.’s of cream was recorded, but not the per cent.
One-tenth deci-normal solution of caustic potash was used.
Formula for finding the per cent if desired, m ultiply the number of C. C.’s of alkali used by .009 and divide the pro duct by 50, or the number of C. C.’s of cream used, and the quotient w ill be the per cent.
To get uniform results w ith the alkali test, cream should be separated so as to contain about the same per cent of fat from day to day. If we separate cream containing 30 per cent of fat one day, and 40 per cent the next day, we would have % more fat one day in the 50 C. C.’s of cream than in the other, or in other words part of the space in the 50 C. C. would be taken up by the extra per cent of fat, to the exclus ion of some of the other necessary constituents.
