The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1901-06-14
MAKINGGOODBUTTER
CLEAN, WELL Favored MILK is A
PRIME NECESSITY.

| Roots to Avoid In Feeding-Care eff
the Udder-Best Milk Pai1-Separat-
ing the Cream-CooIing the Prod
uct-Churning and Sailing.
| Annie Carton, a student of butter
making in the Purdue college short
course, contributes the following to
the literature of dairy farming:
In butter making it is a necessity to
secure clean, good favored milk. The
flavor of the milk depends mainly upon
the food of the COWS. Food containing
a strong volatile oil, such as leek, tur-
nips, ETC., gives a bad flavor to milk;
hence it is necessary to avoid any such
food. The flavor of the milk depends
somewhat upon the cleanliness also, as
foreign matter in any great amount
taintS it and also carries the germs that
cause the milk to sour.
The udder of the COW should be we'll
brushed and then dampened, which re-
moves any loose hair, and the damp
surface has a tendency to hold any
germs that come in contact with it.
The pals used in milking and any
place in the dairy should be thoroughly
cleansed and should be of pressed tin
or else have the seams well filed with
solder. Milk is perfect food for bac
terra and when left there in the minut-
est quantities gives a breeding place
for the germs that cause milk to sour
and also that give a bad flavor to the
butter.
The cream must be separated from
the milk as soon as possible after it is
drawn and should be done as quickly
as possible, whether the method be by
separator or deep or shallow setting.
When the separator is used, the milk
should be at a temperature of 80 de-
grees in order to secure satisfactory
separation. For deep setting it must
be at least ~ degrees and cooled to
that temperature before any consider
able amount of Tactic acid is formed in
the milk.
The cream as it comes from the sep
aratOr is quite warm and in order to
keep it from souring and also give a
cooled Immediately to the temperature
of ordinary we'll water.
Cream of different ages should not be
mixed until cool. Keep it sweet until
enough is secured for a churning, then
ripen or sour it. It should be ripened
at temperature between 65 and Is de-
grees, as this is a very desirable tenn
perature for the growth of Tactic acid
germs, which forms acid, gives the sour
taste to the cream and the flavor to the
butter. Cream should not be more
than four days old when churned.
TWenty-four hours is sufficient time for
souring cream for churning. If it is
kept reasonably cool, it will not get too
sour in four days.
The agitation in churning should be
as violent as the form of the churn will
admit. The churning is to be stopped
while the butter is in the granular
form. In order to have thorough churn-
ing, the temperature of the cream
should not be above So degrees, while
SO degrees is usually much more de-
sirable.
The buttermilk should be drawn
from the churn and then the butter
washed. The butter must now be re-
moved from the churn and sailed while
yet in the granular form. The amount
of salt should be according to the taste
of the consumer. For most people one
ounce to the pound is required.
The color of the butter should also
be according to the demand Of the con-
sumner. If necessary, use butter color
After the butter is sailed it is ready
for working. The working depends on
the firmness of it. It can now be al
lowed to stand for two or three hours
to allow the salt to dissolve, then re-
worked and put into prints or molds.
The pound print is the most desirable
form, while in some cases molds or
jars are desired by the customer.