The Bryan daily eagle. (Bryan, Tex.) 1895-1898, 1897-09-19


iold upon It's merits. bringing from 10
% 70 cents per pound. The reason why
'ntter varies so markedly IN rs market
salue Is almost entirely owing 10 the
iifserence IN ita favor Flavor In butter
that quality which affects the taste.
ana Il Is the presence or absence Of
favor that commenda or condemns the
putter TO the consumer. Generally
speaking, the principal sources OF but
yer havor are two, namely. the condl-
ions under which the milk Is secreted
ana drawn from the COW. and the con-
dltlons to which the milk Is subjected
iier u IL drawn and before Il Is man
uiaciured into butter. II Is generally
conceded although some experiments
nave proved otherwisel that a. COW
auNahees In her period OF laCtation the
ua'or OF the butter she produces dete-
'orates' Why this Is so the writer IL
NOT advised. but Il Is a fact. however.
lhat as COW approaches parturltlon
the milk becomes more or leas abnor-
mat IN that the milk serum becomes
more Niacuus, the Cat globules smaller.
ana the milk creams less exhaustlNely
ana ehurns with more dlflculiy. The
naVor OF the butter Is not necessarily
BAD but there Is decided lack OF tina,
me quick. aromatic odor which the
best markets demand and are willing
70 pay for The difference In flavor
between fresh COWS and strippers IA 10
marked that some dairymon will not
pay as much per 100 pounds for milk
ron a herd where most OF the cows
are Wen advanced IN their period OF
lactauon. even though Il be richer I'm
iai' a. 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 h
the kind and condition OF the food the
COW Is fed upOn AZ important as this
i, Il u dificult. with our present
knowledge, 10 state definitely what
foods should or should no, be fed
such food as sllage, potatoes. turnlps
u sound, are safely fed with modera.
ZION. u care Il taken not 10 feed them
Immediately before milking Consld.
sreble fault has been found during the
present year with the use Of gluten ana
linsecd meals. and II fed Il should h.
With considerable care and walehtpl.
ness. There b. no question but that
q the many byproduois on our mar.
kets there arc some that win AFFECT the
butter produced from them adverselv
The period Of lactation and the food
81 the COW do not play as important a /
part 10 butter flavor. generally sneak. |
lnE. as the conditions under which the
milk Is cared for after Il Is drawn from
ne COW. These, too. may be divided
INTO two general heads. First. the con-
iltions which surround the milk or
cream before q Il manufactured into
butter, and. second. the kind of bae
eria favorable or uniayorahle that
"opens the cream. While milk or cream
. cooling TO the temperature OF the
atmosphere Il Is giving on
q own odors. and does not take np
lthcrs. but when Il has reached a con.
iant temperature Il begins 10 absorb
my odors that may he present from
my source. and II these are unpleasant
Ia they are quite apt 10 be-. TIE flavor
4 the butter viii be affected accord.
ngly. Hence the Importance Of keen.
ng milk and cream IN separate
lean and well ventilated room and en-.
irely away from anything like meats
cooking or decaylng vegetables. the
aundry. etc. One OF the mos, inter.
sting phases Of butter making L the
neci OF different bacteria upon the
avor. The study OF bacteria In this
onnection has engaged. aud l. stll
ngaging. the attention Of leading In.
estigators In this and foreign cous.
ries. Although a favorable Kind OF
acteria Il absolutely essential IN the
lpening OF cream for the production
{ the finest favored butter. so Far ex-
eriments In this country have shown I
hat a starter made from selected skim.
nix viii probably give az uniformly
God results rs the use OF the expensive
ommercial butter cultures that arc
dvertised on the market a. Improving
he flavor Of butter.