The Cook County herald. [volume] (Grand Marais, Minn.) 1893-1909, 1897-04-24

Il
/ PIE for the demand for consumption.
! The weather In the Northwest has
been especially favorable and the milk
supply is not only holding It's own but
IN many sections there is a little gain.
SO the outlook is not very encouragi
for the fellows who bought our butter
| for IL cents with the expectation Of
doubling their money on it. Out adj
vice to the creamery associations is to
continue the business; provide the
| cows with comfortable quarters, feed
intelligently and generously, and by
/ milking regularly, quickly and gently
| the cows will bring double the, returns
| you would get if you converted the
feed into meat or sold it in the market.
However; mel ghborhoods that are con-
| sidering the ACCESSIBILITY. Of starting in
| cooperative dairies would do wei to
consider the cheese question where
| there is a doubt as to whether suffi-
Gent cows can be secured to furnish
five or six Thousand pounds of milk on
the start. In the states east of the
Mississippi there are great many
combined butter and cheese factories
that during the past two or three years
discontinued cheese making. Now that
prices are relatively higher for cheese
than for butter, many doubtless have
already returned to cheese making, and
the time is not far distant when prices
will again be on a level--Farm, Stock
and Home. -,.
Butter From Fresh Cows and Strip
pers.
Bulletin No. 33 from the Iowa Ex-
pertinent station reports an experiment
on the effect Whach the period of lacta-
tion has upon butter flavor. 1T is often
said, the Bulletin states, that it is ne
cessary to have part Of the milk from
fresh COWS in order to prcdnsee butter
the college herd that had been in milk
for more than six months were regard
ed as "'strippers," while those that had
come in fresh within that time were in
the fresh class. The average num-
class was 239 day and in the latter 107
days. The feeding and management
of the COWS, as well as of the milk,
was similar, and the butter made sep
arately from the fresh and stripperr
milk, when scored by w. S. Moore,
official scorer for the Elgin board of
trade, scored alike. at IS points for
each lot. The conclusion from the ex-
pertinent is that the period of lacta ton
has no effect upon the favor Of the
butter made by the separator system.
Under the gravity system there may
be some difference, as many dairymen
claim, and the possible explanation is
Offered that IS the fat glcbules become
smaller as lactation advances, more
time is required for the cream to rise
by the gravity method in the case Of
shippers than with fresh COWS, where
the fat globules are larger. 1t has
been found that when cream Or milk
has been kept at a low temperature
for some TIME somewhat bitter fla |
vor is often developed, and the organ
ism which produces this bitter flavor |
may be the reason why the butter
made from the milk of shippers is gen. |
orally considered inferior to that made |
from the milk of fresh cows. The time !
necessary for Dreaming by the gravity |
process is an essential element in the |
Of the bitter flavor, and |
when the separator is used the milk |
does not have the time to become bit |