The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1899-06-09
FARM BUTTER MAKING.
Comparisons Between Products of
Diaries and Creameries.

ter making is cleanliness, writes n.
Hayward in The National Stockman.
Cleanliness not only in the utensils
which come in contact with the milk,
cream and butter, but cleanliness in the
water that the COW drinks, the food
that she eats and the stable in which
she is kept, cleanliness all along the
line from the start to the time the but
ter leaves the dairy, including the place
where the butter salt is kept and the
place where the butter is held awaiting
marketing. Cows, milk, cream, butter,
water and butter salt are all suscepti-
BILE to bad odors and if any one Of them
comes, in contact with offensive odors
the result will be seen in the finished
butter After cleanliness comes low
temperature or the ability to control
the temperature. One of the chief rea
sons why dairy butter is SO soft in the
summer time is because it has never in
any process of it's manufacture been
subjected to temperature low enough
to harden the fat globules in the cream.
If, when the cream is ready to churn,
the cream pail could be hung in the
we'll or set in tub of water at the tenn
perature of SO to So degrees by the use
of ice overnight, then churned and
worked in cool place, the body or
texture of the butter would be good.
On the other hand, the holding Of cream
at very low temperatures or freezing it
in the winter time causes the butter to
be crumbly.
Creamery butter is better than dairy
butter because the cream is either held
at low temperature or else it is churn-
ed every day. Cream, unless it is han
died rightly, ages very rapidly, and
such cream will produce butter that
has an old taste peculiar to butter made
from old cream. Consequently the more
frequent the chuinings in the dairy the
better will be the butter.
Another very important point in but
ter making, and one in which more but
ter makers fail than in any other, is
ripening the cream. Upon the kind and
ripeness of the cream depends more than
upon anything else the flavor of the
butter, and by it's flavor more than by
any other quality is butter judged by
the customer. 1t is generally conceded
now that to produce the maximum
amount of good flavor it is necessary to
develop about 60 per cent of Tactic acid
in the cream before churning. This
acid is developed by a certain kind of
bacteria which is always found in large
numbers in all milk and cream.
If, however, for any re n, other
kinds of bacteria should outn, mber the
kind that form the Tactic acid, by con-
Stunning the milk sugar in the cream, or
if the conditions for their growth should
be more favorable than for the growth
Of Tactic acid bacteria, the resultant
favor would be poor. To avoid any pos
sibility of this kind and to insure
uniform desirable flavor most of the
best butter makers, both in creameries
and private dairies, use what is known
as "starter. This consists usually of
10 or 15 per cent Of good sour skimmilk
which has a clean, acid flavor The
principle of this is simply to add enough
Tactic acid forming bacteria to sweet
cream to insure their predominance. II
they predominant, they check the
growth and destroy the influence of 9th
er bacteria which are always in the
cream and which would have, if allow
ed to develop, very undesirable in
fuence. IF the private dairy butter max
er will keep the conditions surrounding
all his operations perfectly clean and
sweet, control his temperatures and
master the details of ripening cream, his
success as a butter maker is assured.
In spite of the fact that the butter
made in the dairy is as good as or better
than the creamery butter the producer
will not be able to command the same
price for his article unless he can sell
directly to the consumer or supply some
special grocery trade Our large butter
markets do not make fine distinctions
in dairy butter, and, as a rule, the
finest butter, if made in a dairy, is
classed simply as "dairy butter, which
means from to cents per pound less
than the same quality of creamery but
ter would bring. Consequently the pro-
Queer Of dairy butter must seek to get
as close to the consumer as possible. If
this can be done and if he has fine ar
ticle, he can successfully compete even
now with creamery butter