Show helping the meat and milk sup ply special information service united states department of if ae atme BUTTER MAKING IT GOOD AND SAFE FOR YOU eu i I 1 I 1 e A it bt OR A it 1 1 al t 11 1 a ota MT 13 sa ui 41 ra it t may take we worth fth of if ce creamery cey y equipment to produce Y pound poun of be butter ile BUTTER MAKING IS EXPERT WORK process Is just as technical as manufacture of piece of cotton cloth MILK IS SKIMMED ON FARM C cream no Is 1 tested pasteurized CO cooled led and ripened ld before churning disease gome germs and B bacteria teria destroyed 1 I title this I 1 is the at story of at butter the ate steps p m 1 in the maim on facture of the high gh grade food net which com conila S to your tab tuble d each week taking this to food for granted you probably have not t realized the rather the intricate so and t technical p procesa B thront natch it passes a from milli it to the finished product if this story u will in inspire a sympathy which linh is IS leads to a a more careful and con 0 it lve ve use of butter it will hale haie bened its purpose the process of if manufacturing creamery loiter butter 1 in a 1 modern a ad d factory 1 is just aa technical h cal as aa the manter manufacture facture tere kofl p of a piece ot of cotton ato cloth 1 la most 1 in stances the milk 1 is shammed shimmed a on the farm arm by re euans of a hand band operated me cen trl fugal separ separator ll 11 inch extracts the cream much more efficiently than the he old time gravity seste system th the cream mai be headed hauled to the creamery by the farmer or lt it may y b be shipped I 1 in from IM a farm or more r miles I 1 a away way As aa the cans cane of cream arrive arche they ore are inspected and sampled in order to determine teri alas the their r lalue for far the cren cream Is then poured let into huge vat tats holding 6 or more gal bialler as in each bulb ot et which 1 is A coll or device that wh when put 1 in motion all I 1 but let batea the ermilia and ad th thoroughly silly noc mixes it hot water far and it at abeam me can be 4 turned into these bah coils to leat beat the alie cream la in many Vol morlon the cream la is heat beat redy Z ed cd in hil athla way to a temperature of about degrees r F held at that tern tell pera ture re for far about SO 80 minutes and ad the then cooled led the pre process 1 la known as do pasteurization st e I 1 the object la Is to kill dlo ou ony dibiase g germs so an th that a t may be 1 in ties the cres craim and ad to destroy warty all 11 other th r bacteria this protects protect the tea I 1 th of the consumer impo improves the lui PI ping 1 properties ot of the butter and ad ambi enables the m crp amr man to con control trill the ripen aper toe leg of the cream and develop the prop or r flavor it also albo In insures eures a uniform a flavor r in the butter bulter A starter produced Produce i flavor by running cold it water through I 1 the colls its in the vat the cream Is cooled called to f temperature of at between SO 60 and ad TO 70 dorcea F and then a quantity of sector I 1 Is added to produce the tha baltic the starter la is a culture containing many millions of lactic slid add bacteria grow town 1 in pasteurized skim milk until the milk has soured wed and curil curdled led obe lactic slid acid bacteria lail tell produce the desir able flavor la in rip ripened ed cream butter a he the crome cream Is sufficiently ripened or soured it Is cooled to R temperature of between 40 and DO 60 degree F P id and hid held at thai temperature for ano hours imada or more ameo after which alrh it la is run into one of t the huge churna he which have hale a cas ca lacity of 1000 1 or more pounds pound of be but ter although commonly called churns they really tue me d chutes chums and workers worker because unlike home butter butted bolting molting the be butter t I 1 is both ill c churned burned and ad worked in t the machine the churn Is filled only one mal third or one shelf halt full fall so an that when revolved the cheam which if carried up by the in motion of the churn has B plenty t of adan room to fall fail theu the concussion t thus h u s p pro deuced eft causes uses tile minute globules glo bules of at b butterfat bulter a fat t to gather battle into g gianules ginn ules leg of butter 1 ihen hen the churn Is stopped after 1 having 1 1119 ile been re run for far about so an hour 1 9 gianules all of butter better beat about the sie I 1 of at arnina of beat or corn or will b bo flouting floating on the surface of the butter milk then the buttermilk bulletin is drawn off through tin ough a hole bole in the bottom of the clean chum and the lattice m gianules gian a ulea in washed bcd with lith pace mid cold water enter after draining slit silt is added to the granular r butter which Is still in the churn the big wooden oden mile rollers are to then put into giar gar the chum chion B started and ad the butter better w 01 led in the thurn until ardul Us the salt Is all dissolved and the butter better has a waxy boy body the butter better 1 Is rea removed noved and ad picked packed into uba tubs or made ad let into pound prints print and ad put late into cartons I 1 in the far form in in which it gots gocs to the van con sumer bua many Y scientific menti fic testa made 31 miny ny creameries crea cloo meries have wall well equipped laboi lahma atones ternes la in w inch the numerous 11 tests that are a part of the laiosa cy business face aie 11 made A team earn pie file of f every cry can 0 of create cream that Is re cd Is tested by means of the bah bab cock test in order to determine the act cent at of loul butter lerial fitt by title this means the pounds of butterfat tor for which ilich the turner is to be paid Is determined uhe sourness are or aridity of the cream or milk I 1 Is de determined by means of 11 another hear test which hach involves level the use nse of Mr carefully fully gl glassware s re in or or ar that the butter may be able to for turn out 11 bottei ill having IPP approximate it I 1 ly tile the worm same composition day after day he be tests testa a sample of butter from ech it churning tor for moisture and salt both of th tefie tests require IM skillful walk m manship and the U use UI I of scabs B of the highly specialized and apparatus used in a creamery the alic operator perot of the f factory tory must necea arlly be a technically trained man and in ID fact many are graduates graduate of ape out cial courses course at the winte state mu col calleros leRos I 1 on col account c of the large ii mad and expensive n ve mach machinery luery required the cr nry beat business riess demand the investment of considerable bl capital pital country creamery r my may possibly pd bo built and equipped ap pp 1 tor far I 1 jess the than tied 10 lo OB but many of the larger plants planes coat cast rem djura than flao |