The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1897-01-23
AS TO FINE FLAVOR IN BUTTER.
Best Prices Demand More Than
Looks, Grain and Sailing.

Looks, Grain and Sailing.
Butter may look nice, have the correct
grain and be sailed to taste, sim II 1t lacks
flavor or has a bad flavor It 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 1t
! and how 1t 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 diversity Of ideas upon
1t.
There are various fiavors sought for to a
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
crubs and families in this country. TINS
| flavor Is what most people would call a
| fiat, 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
flavor depends upon the following condi-
tons:
a. Milk and cream as free from all dirt,
dust, faint, or vegetable havors as possi-
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 watchfuI care of stables,
health of cows, ventilation, sunlight in the
stable and many other things play 80 Inn
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
at the creamery they patronize
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. Shippers
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 that
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 to
be unfit to feed infant children, which is
not the case with farrow cows milk For
these reasons 1t has been found in practice
that 1t is well to have a few COWS in the
herd coming fresh every month in the
year, as their milk greatly improves the
flavor.
g. The proper care of the milk as soon
as drawn from the COW, care being taken
to rigidly exclude it as soon as possible
from all injurious flavors. Here again Is
where the soul of neatness must preside at
every step. The milk must be taken from
the barn as soon as drawn. II deep or
open setting is practiced, it must be kept
in pure water or air, and the cream must
be equally well guarded
a. The final step taken Is in the ripen-
Ing OF the cream. To produce the anest
market flavor the cream must pass
through a process of Tactic fermentation,
as we'll as bacterial development, all of
which acts on the casein or cheese element
in the cream, and If carried 10 perfection
leaves the right flavor in the butter fat
1t is difficult thing to describe In words
the right condition of the cream when
properly ripened. To know this one must
study true experience No man can teach
in words the right touch in violin or piano
playing. The pupil must learn that by
hearing the right tone, and putting himself
into practice to obtain it.
few signs of we'll rlpened cream may
be given as follows: AS the cream APP
proaches the right churning stage 1t will
grow thicker and will become thoroughly
homogeneous in character. It will have a
smooth, velvety appearance. II 1t is
lumpy, 1t has passed beyond the right
stage.
All this ground that we have gone over
is to secure one thing-the right flavor. 1t
should be understood by the farmer every
where, whether his wife makes the butter
or whether he takes the milk to the cream
cry, that nine-tenths of the success in Sc
curing fine flavor in the butter depends on
him. If he goes wrong, no power on earth
can make fine butter from his spoiled
product.