The River Falls times. [volume] (River Falls, Pierce County, Wis.) 1894-1933, 1897-09-07

Mh%zmCa@ pounds. The larger
W<#%#2%% part of this is put
on the market and
yod upon it's merits, bringing from 10
n X cents per pound. The reason why
brttnr varies so markedly in its market
value is almost entirely owing to the
difference in it's favor Flavor in butter
is that quality which affects the taste,
and it is the presence or absence of
favor that commends or condemns the
HITTER to the consumer. Generally
speaking, the principal sources of but
Ter favor are two, namely, the condi-
tons under which the milk is secreted
and drawn from the COW, and the con-
ditiOns 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 COW
advances in her period of lactation the
favor of the butter she produces dete-
riorates Why this is so The writer is
not advised. but it is a fact, however,
the milk becomes more or less abnor-
nal in that the milk serum becomes
more viscous, the fat globules smaller,
and the milk creams less exhaustively
and churns with more difficulty. The
favor Of the butter is not necessarily
bad, but there is a decided lack of that
fine, quick, aromatic odor which the
best markets demand and are willing
to pay for. The difference in flavor
between fresh COWS and shippers is so
marked that some dairymen will not
pay as much per 100 pounds for milk
from herd where most of the COWS
are well advanced in their period of
lactation, even though it be richer in
lat, 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
foods should or should not be fed.
Such food as silage, potatoes, turnips,
if sound, are safely fed with modera-
lion, if care is taken not to feed them
Immediately before milking. Consid-
arable fault has been found during the
present year with the use of gluten and
linseed meals, and if fed it should be
with considerable care and watchful-
ness. There is no question but that
Of the many byproducts on our mar
kets there are some that will affect the
cutter produced from them adversely.
The period of lactation and the food
Of the cow do not play as important a
part in butter flavor, generally speak
ing, as the conditions under which the
milk is cared for after it is drawn from
The cow. These, too, may be divided
INTO two general heads. First, the con-
dtions which surround the milk or
cream before it is manufactured into
butter, and, second, the kind of bac-
terra favorable or unfavorable that
ipens the cream. While milk or cream
is cooling to the temperature of the
surrounding atmosphere it is giving off
ITO OWu OuOrSs duu uOOo uOI ldhG UP
others, but when it has reached con-
slant temperature it begins to absorb
any doors that may be present from
any source, and if these are unpleasant,
as they are quite apt to be, the flavor
Of the butter will be affected accord
mgly. Hence the Importance of keep
ing milk and cream in separate,
clean and we'll ventilated room and en-
!irely away from anything like meats,
cooking or decaying vegetables, the
laundry, etc. One of the most inter
esting phases of butter making IS the
effect of different bacteria upon the
nayOr. The study of bacteria in this
Onnection has engaged, and is still
sngaging, the attention of leading IN
FeStigators in this and foreign coun-
res. Although a favorable kind OF
bacteria is absolutely essential in the
Hpening of cream for the production
d the finest favored butter, so far eX-
perlments in this country have shown
nat starter made from selected skim
ullk will probably give as uniformly
5000 results as the use of the expensive
commercial butter cultures that are
dPertised on the market as improving
ne flavor of butter.