The Manufacture of Butter for Storage
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18 MANUFACTURE OF BUTTER FOR STORAGE.
While it is unsafe to make a too direct comparison from the data in the preceding tables, owing to the fact that the three kinds of butter were made in different creameries and from different lots of cream, nevertheless the superior keeping quality of the butter made from pasteurized sweet cream is obvious. The almost uniform occurrence of storage and fishy flavors in the ripened-cream butter and the absence of these flavors in the sweet-cream butter should... not be overlooked.
EXPERIMENTS OF 1911.
In the following season (1911) a similar arrangement was made with the same company and butter was made for storage at two creameries. One of these, creamery E, pasteurized the cream and ripened it in the usual manner. The other divided the cream, adding a starter and ripening one-half without pasteurization, while the other half was pasteurized, cooled at once, and held until the following morning. We recommend that sweet cream be churned on the day of separation, not only to avoid the danger of development of bac- teria in the cream on standing, but also on account of the economy of time and refrigeration.
What to read after The Manufacture of Butter for Storage?
You can find similar books in the "Read Also" column, or choose other free books by Rogers, Lore Alford. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
18 MANUFACTURE OF BUTTER FOR STORAGE.
While it is unsafe to make a too direct comparison from the data in the preceding tables, owing to the fact that the three kinds of butter were made in different creameries and from different lots of cream, nevertheless the superior keeping quality of the butter made from pasteurized sweet cream is obvious. The almost uniform occurrence of storage and fishy flavors in the ripened-cream butter and the absence of these flavors in the sweet-cream butter should... not be overlooked.
EXPERIMENTS OF 1911.
In the following season (1911) a similar arrangement was made with the same company and butter was made for storage at two creameries. One of these, creamery E, pasteurized the cream and ripened it in the usual manner. The other divided the cream, adding a starter and ripening one-half without pasteurization, while the other half was pasteurized, cooled at once, and held until the following morning. We recommend that sweet cream be churned on the day of separation, not only to avoid the danger of development of bac- teria in the cream on standing, but also on account of the economy of time and refrigeration.
What to read after The Manufacture of Butter for Storage?
You can find similar books in the "Read Also" column, or choose other free books by Rogers, Lore Alford. [from Old Catalog] to read onlineMoreLess
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