The manufacture and keeping quality of unwashed butter

Abstract

Unwashed butter was compared in 51 commercial scale churnings at four butter factories with washed butter made from the same batches of cream. Grading and bacteriological and chemical analyses were performed on the butters when fresh, after cold storage in bulk for two months and four months, and after storage for two weeks and four weeks at 45-50°f, in pats both cut by hand from the bulk and prepared commercially by reworking under vacuum, followed by machine patting. The results showed that, under Queensland conditions, the absence of the firming effect of the cold water used for washing the butter granules led to manufacturing difficulties unless the churning temperature was lowered. This prolonged the churning time and largely counterbalanced the saving in time through the omission of washing.