The Kootenai herald. [volume] (Kootenai, Idaho) 1891-1904, 1897-01-09

flavor or has a bad flavor 1t sells at re-
duced price II at ALL 1t Is the fine flavor
in butter that all seek after.
What this fine flavor is, what causes it
and how it is impaired is a question that
chemists, microscopists and bacteriolog,sts,
as well as practical manipulators OF milk
and cream, have been studying very keen
ly. At the best, says Hoard's Dairyman,
1t is a very elusive factor, and for this rea-
son is there such a diversity OF ideas upon
1t.
There are various fiavors sought for to
greater or less extent in the market. First,
there is the sweet cream flavor, so much
liked in aristocratic circles in Europe, and
which is becoming quite popular in wealthy
cmbs and families in this country. Ta,s
flavor is what most people would call
fat. lifeless flavor. Next, there is The
ripened cream flavor, which in its highest
expression rules all the best wholesale
markets in the United States. This sort Of
a flavor depends upon the following condi-
tons:
% Milk and cream as free from all dirt,
dust. faint. or vegetable favors as posi-
BILE. The place to start towards securing
this desirable flavor is in the care of the
COWS. care of the milk, and the character
of the food given the cows. Here is where
neatness and watchful care of stables,
health of cows ventilation. sunlight In the
stable and many other things play 50 i'm
pcrtant a part. Right here is where so
many patrons of creameries fail, and be-
cause they do not understand these things,
they destroy the value of the butter made
a tho prsaa m py-v tbpV DatrOniZp.
o. The second condition lies in the
length of the time the COW has been in
milk, together with the fact whether she
is three months or more in calf. Stripper S
milk is deficient in fine butter flavor. 1t IS
noticed that when the COW has passed say
three or four months in CESSATION that the
/ finer favored elements of the fat are lack
, ing. For this reason it is thought thai
! they are drawn off through the economy
of nature in the creation of the brain and
nervous system of the offspring. Lacking
these essential elements of flavor and
nerve growth, shippers milk is found tC
be unfit to feed infant children, which i!
not the case with farrow cows milk. Fol
these reasons it has been found in practic'
that it is well to have a few cows in The
herd coming fresh every month In thu
flavor.
o. The proper care of the milk as sool
as drawn from the COW, care being takel
to rigidly exclude 1t as soon as possibl
from all injurious favors. Here again I
where the soul of neatness must preside a
every step. The milk must be taken from
the barn as soon as drawn. If deep 0
open setting is practiced it must be KEEP
| 10. h.
be equally we'll guarded.
a. The final step taken is in the ripen
ing of the cream. To produce the fines
market flavor the cream must pas
through a process of Tactic fermentation
as we'll as bacterial development, all c
which acts on the casein or cheese elemer
in the cream and if carried % perfectio
leaves the right flavor in the butter fat.
1t is difficult thing to describe in word
the right condition Of the cream whe
properly ripened. To know this one mus
. study true experience. No man can teac
in words the right touch in violin or plan
playing. The pupil must learn that b
; hearing the right tone. and putting himse
into practice to obtain it.
t A few signs of we'll ripened cream ma
e be given as follows: AS the cream al
' proaches the right churning stage 1t wi
J grow thicker and will become thorough
p homogeneous in character. 1t will have
/ smooth, velvety appearance. If 1t
e lumpy, It has passed beyond the rigi
a stage
All this ground that we have gone ov
! is to secure one thing-the right flavor.
should be understood by the farmer ever
where, whether his wife makes the butt
y or whether he takes the milk to the crear
cry, that nine-tenths of the success in S
= curing fine flavor in the butter depends
: him. If he goes wrong, no power on ear
. can make fine butter from his spoil
= product.