Shoshone journal. [volume] (Shoshone, Idaho) 1884-1931, 1897-09-17

! al ~ about 1875, 900, 900
! zzxsrs~ pounds The larger
~ - part of this Is put
on the market and
sold upon its merits. bringing from 10
to rs cents per pound. The reason why
| butter varies so markedly in its market
value is almost entirely owing to the
difference in its favor. Flavor in butter
is that quality which affects the taste,
and it is the presence or absence OF
flavor that commends or condemns the
| butter to the consumer Generally
speaking the principal sources of but
ter flavor are two, namely, the condi-
lions under which the milk is secreted
and drawn from the COW, and the con-
dltlons to which the milk is subjected
after it is drawn and before it is man
ufactured into butter 1t is generally
conceded although some experiments
have proved otherwise) that as a cow
advances in her period of lactation the
mayor of the butter she produces dete-
riorates Why this is so the writer is
not advised but it is a fact, however,
that as COW approaches parturition
the milk becomes more or less abnor-
NAL In that the milk serum becomes
more vlscous, the fat glObules smaller,
ana the milk creams less exhaustively
and churns with more difficulty. The
flavor of the butter is not necessarily
bad, but there is a decided lack of that |
line, quick, aromatic odor which the !
best markets demand and are willing |
to pay for. The difference in flavor
between fresh cows and strippers is so
marked that some dairymen will not !
pay as much per 100 pounds for milk
from herd where most of the COWS
are we'll advanced in their period of
lactation, even though it be richer in
fat, as they will for milk from a herd
the most of which are fresh COWS. An
other condition which affects the flavor
Of butter before the milk is drawn is
The kind and condition of the food the
cow is fed upon. AS important as this
IS, 1t is difficult, with our present
knowledge. to state definitely what
'oods should or should not be fed.
such food as silage, potatoes, turnips,
L sound, are safely fed with modera- I
ion, If care is taken not to feed them
before milking. Consid- {
rable fault has been found during the
resent year with the use of gluten and |
inseed meals. and if fed it should be I
With considerable care and watchful |
ess. There is no question but that /
f the many byproducts on our mar t
cts there are some that will affect the c
utter produced from them adversely i
he period of lactation and the food T
the COW do not play as important a '
art in butter flavor, generally sneak
Is, as the conditions under which the
nix Is cared for after it is drawn from
Re cow. These, too, may be divided
ito two general heads. First. the con-
ltions which surround the milk or
cam before it is manufactured into
utter, and, second, the kind of bac-
ria favorable or unfavorable that
pens the cream. While milk or cream
cooling to the temperature of the
atmosphere it Is giving off
5 own odors. and does not take IN
hers, but when it has reached a con-
NAb bIAh POI ebehAC IL ONSllS 10 absorb
~ odors that may be present from
y source, and if these are unpleasant
they are quite apt to be. the flavor
the butter will be affected accord
gly Hence the importance of keen
g milk and cream in a separate
IAN and well ventilated room and en-
ely away from anything like meats
oking or decaying vegetables. the
indry, etc. One of the most inter-
ing phases of butter making is the
ect of different bacteria upon the
vor. The study of bacteria in this
lnection has engaged, and is still
saging, the attention of leading in Fl
'tigators in this and foreign conn
es. Although a favorable kind of le .,
terra is absolutely essential in tho o.
ening of cream for the production d.
the finest favored butter. so far ex- 90,
iments in this country have shown rr
[ starter made from selected skim fro
K Will probably give as uniformly cid
I'd results as the use OF the expensive %,
butter cultures that are tio
ertised on the market as improving sni