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Wisconsin Dairymen's Association / Tenth annual report of the Wisconsin Dairymen's Association : held at Sheboygan, Wis., January 11-13, 1882. Report of the proceedings, annual address of the president, and interesting essays relating to the dairy interests

Lorentzen, John
Butter making,   pp. 105-112 PDF (1.7 MB)

Page 111

that if the butter fat in churned too much the grain of it is injured; 
if, after churning, it be not obtained in firm granules, the grain is 
spoiled; and if worked too much before the product is finished, the 
grain is hurt. However, these assertions are not borne out by 
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The illusion occurs in this manner: when the particles of butter fat 
adhere in the churn, they hold also a portion of the casein; this 
casein, under certain circumstances, coagulates; in this coagulated 
form it cannot separate from the fat, but will, by working the mmss, 
be incorporated wiih it, forming, as it were, a paste; and thus give 
the butter when finished the greasy, salvey appearance. I have often 
proven this, and so may you, by taking some greasy, salvey butter, 
as described, and melting it; heating it, if you choose, to nearly the 
boiling point. The casein will thus be liberated from its conneo- 
tioo with the butter fat. - You will admit that any grain (if the fat 
possessed such) would be destroyed by the heating process. Such, 
however, is Dot the case. If you will now take the thus treated 
butter fat and re-churn it, then, when your emulsion is made, 
promply chill the whole contents of your churn, unbroken pieces of 
the result will be, when worked, a perfect textured butter. It will 
then dra cl n upon the tryern I have often done this, ad pre- 
pen dsray butter for mtrhket, enhancing its v tlue. 
We now reach my last assertion: " Butter-fat has no aroma." It
is well understood that in order to obtain a high flavored butter 
you must give your cream a certain age. You let it stand long 
enough to become slightly sour, and then gain your object. Butter 
made from sweet new milk has none of this aroma, and this fact is 
proof in itself that the fat does not originally possess it. Fats of 
all sorts have absorptive properties. The finest aroma obtained by 
the perfumer's art, attar of roses, is procured by saturating cloths 
with oil; the rose leaves are spread upon these cloths and the oil 
absorbs the fragrance of the rose, retaining it with great tenacity. 
The same with the butter fat; it absorbs the fine aroma -which de- 
velops after a certain period of time and under controllable cir- 
eumstanoes in the serum of the milk, and retains it. My proof of 
this being a fact is, that I have taken hay butter without flavor, 
melted and rechurned such with high flavored grass buttermilk, in- 
corporating with the butter the distinct grass flavor. 
Professor Segelke, of the Royal Danish Agricultural College, 

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