The Columbus journal., 1903-11-18

C30oo ~ DtSUop u0Soo6s
Bitter butter u gsnsfally found in
The winter season and mostly IN The
products q dairies rather than q
creamefies. Bitter taste may 30 found
n any dairy product - ven - in bot
ter and 10 oftsn found In min. cream
and cheese. said c. n. Eckles In ~
ADDRESS ct . Missouri dairymea'S Con-
veotion- The cause II the same. how.
ever. and what u said Of IL, applies
70 the conditions wherever found. But
ter may b Of good quality when
made. but develop . very bitter taste
10 MIN may b perfectly normal
when MIXED. but become extfemeN
bitter with age. This bitter condition
mas been credited BY most dairymea
70 strtpper cows or faulty feedinG.
MIX from stripper COWS very rarely
VIII have . peculiar, somewhat bitter
TASTE, but hardly sufficient to show IN
the butter under any Circumstances.
1t u safe 10 say not one case in .
hundred 10 due to this cause. II feed
% used With very bitter taste. It may
% Into milk In sulncient amounts TO
cause tho same bitter taste. but our
common feeds arc not hitter. and In
It u - well to leave this cause
out OF consideration altogether. - II
10 OF 20 little importance.
The common bitter taste II due to
On abnormal fermentation. To pro-
duce the desired favor In butter. We
want the cream to sou with . clean.
sour taste. and In fact want to keep
everything else In the way Of bacteria
out. a. much - possible. To got the
cream to sour n much ~ We wish. We
want to furnish the bacteria which do
this and keep ont the bad bacteria -
the bitter producing kinds. The bee
terra which produce the bitter prod
ucts. We And. are generally in hay dnst
q stable dirt, and some always find
their way into milk. especially when
the cows are In the barn. This - one
OF the two reasons Why the bitter
taste II more apt to be found In win
tornado butter than In summer. The
second reason. and the one having the
most influence, 10 that cream in win
ter. In . small dairy especially. II
often kept fof . long time between
~churnings and 1t . rather low tenn
p~erature. These bitter products viii
seldom. II ever, be developed In cream
or milk kept at . temperature OF 20
degrees or Is degrees. IS 1t will then
sour but not become bitter. although
1t may become rancid II kept too long
ut that temperature.
These bitter producing bacteria can
not work In the presence Of any
amount Of acid or sourness. Az soon
a. the sourness begins the bitter prod
uct is not made any more. The bac-
terra which produce the bitter taste
work best at . temperature % low
that the milk viii sour very slowly.
The butter maker has the means Ct
prevention always at hand. The 1rst
thing to do Is to use Q good sour-start-
er In the cream q once after separa-
ton. to start souring and check the
other lamentations. Every butter
maker who expects to make q high
grade Of uniform butter should make
use Of . good starter. The
other point IL to keep the temperature
up until souring begins. and then
cool, II necessary. to hold . day or
two. Sour first and the bitter bacteria
will not work. eve II the cream be
kept cool q couple Of days. Keeping
cream over at . temperature of fifty
to sixty degrees. and later warming
for souring il the condition that IL
lows development Of the bitter defect