The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1897-09-09

Ou LuC md1 hOL ciuO
sold upon its merits, bringing from 10
TO 70 cents per pound. The reason why
outter varies SO markedly in it's market
value IS almost entirely owing to the
ulherence in It's favor Flavor in butter
- mat quality which affects the taste,
ana 1t is the presence or absence of
1aVor that commends or condemns the
OuIter to the consumer. Generally
speaking, the principal sources of but
,er naVor are two, namely, the condi-
tlons under which the milk is secreted
ana drawn from the COW, and the con-
u!tlons to which the milk is subjected
atter 1t is drawn and before it is man
ulactured into butter. It is generally
conceoed (although some experiments
nave proved otherwise) that as a COW
ao'ances in her period of lactation the
mayor OF the butter she produces dete-
florates. Why this is so the writer is
noI ADVISED. but it is a fact, however,
t1lat as a COW approaches parturition
lne milk becomes more or less abnor-
mai In that the milk serum becomes
lncre Vlscous, the fat globules smaller,
ana the milk creams less exhaustively
ahu churns with more difficulty. The
1avor OF the butter is not necessarily
Oau' out there is decided lack of that
une, quick, aromatic odor which the
oest markets demand and are willing
10 pay for. The difference in flavor
oe'ween fresh COWS and shippers is so
lnarKed that some dairymen will not
pay as much per 100 pounds for milk
from herd where most of the COWS
are wen advanced in their period of
lactatlon,. even though it be richer in
TAT, as they will for milk from a herd
the most of which are fresh COWS. An
other condition which affects the flavor
81 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,
II sound, are safely fed with modera-
ton, If care is taken not to feed them
immediately before Milking Consid-
cradle fault has been found during the
present year with the use of gluten and
linseed meals, and if fed it should he
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
butter 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-
dltions which surround the milk or
cream before it is manufactured into
butter, and. second, the kind of bac-
terra favorable or unfavorable that
ripens the cream. While milk or cream
is cooling to the temperature of the
surrounding atmosphere it is giving Off
its own odors. and does not take I'D
others, but when it has reached a con-
slant temperature it begins to absorb
any odors that may be present from
my source, and if these are unpleasant.
as they are quite apt to be, the flavor
If the butter will be affected accord
ngly. Hence the Importance of keen
ing milk and cream in a separate.
clean and we'll ventilated room and en-
tirely away from anything like meats.
cooking or decaying vegetables, the
laundry, etc. One of the most inter-
ssting phases of butter making is the
effect of different bacteria upon the
davor. The study of bacteria in this
connection has engaged, and is still
engaging, the attention of leading in
vestigators in this and foreign coun-
:ries Although a favorable kind of
bacteria is absolutely essential in the
'ipening of cream for the production
If the finest favored butter, so far ex-
periments in this country have shown
That starter made from selected skim
milk will probably give as uniformly
good results as the use of the expensive
commercial butter cultures that are
Advertised on the market as improving
The flavor of butter. .