154 Quality of Indian and Western Table Butters
To have a critical comparative study of Indian and Western butters
equal quantities of milk from each breed were collected every day and the
cream separated immediately and allowed to stand at 40° F. without addition
of any external butter culture ' starter ' till sufficient quantity was collected to
yield a churning. The percentage of fat in all the samples of
cream before churning was 30 to 33. The rate of churning was about 45 to
60 revolutions per minute, and the temperature of churning was maintained
at 52°—56°F. The butter was worked four times on each occasion. The
other details regarding the out-turn of butter are given below.
Three lots of samples of butter from each breed were prepared under the
above mentioned controlled conditions at intervals of a week as shown in Table
I below.
TABLE I
First lot of samples of butter (1st week)
|
Lb. of milk |
Fat per cent |
Lb. of cream |
|||||
|
M |
E |
M |
E |
M |
E |
||
|
1st day . . |
Sindhi . . |
14.8 |
11.0 |
3.6 |
6.0 |
1.1 |
1.6 |
|
Jersey . . . |
14.8 |
11.0 |
4.4 |
5.7 |
1.4 |
1.6 |
|
|
Buffaloes . . . |
.. |
.. |
.. |
.. |
.. |
.. |
|
|
2nd day . . |
Sindhi . . . |
11.0 |
10.0 |
4.5 |
5.3 |
1.3 |
1.0 |
|
Jersey . . . |
11.0 |
10.0 |
4.6 |
5.8 |
1.0 |
1.0 |
|
|
Buffaloes . . . |
12.0 |
12.0 |
8.0 |
8.4 |
1.12 |
1.14 |
|
|
3rd day . . |
Sindhi . . . |
14.8 |
10.0 |
4.1 |
6.0 |
1.5 |
1.0 |
|
Jersey . . . |
14.8 |
10.0 |
4.3 |
5.6 |
1.5 |
1.0 |
|
|
Buffaloes . . . |
12.0 |
12.0 |
8.1 |
8.7 |
1.12 |
1.13 |
|
Cream kept for 72½ hours at 40°F.
Buffalo cream kept for 48 hours at 40°F.
|
Acidity at the time of churning..... |
0.19 per cent |
|
(Buffalo..... |
0.18 per cent) |
|
Yield of butter{ |
lb. |
oz. |
|
|
Sindhi ...... |
3 |
8 |
|
|
Jersey ...... |
3 |
4 |
|
|
Buffaloes...... |
4 |
0 |