Kingsbury County independent. (DeSmet, Kingsbury County, S.D.) 1894-1929, 1906-11-23
COME CAUSES OF POOR BUTTER.

There is just cause for complaint on
account Of bad butter. Most butter is
not as good as butter ought to be. For
some poor butter there may be reason
able excuse but for butter to be gem
orally bad is another matter and calls
for general condemnation. The primary
source of bad butter is h method IN
ployed in the process of milking. Even
where great care is exercised in milking
much contamination will occur blu
when the mixer is careless the amount
OF contamination resulting is almost in
credible.
The cream separator remove prac,
tically all the visible foreign material
from the milk but in the nature OF
things it is powerless to destroy or in
any way remove bacteria that .aTe in
troduced into the milk along with the
said foreign matter. The cream sep
arator itself is a good implement only
so long as it is well used. Wrongly
used or cared for it is a source Of con
domination. In a recent address Pro-
fessor HunZiker, of the Indiana expert
ment station said in part:
Great improvements could be made
in the quality of cream If the producer
was more skilled in the process of
cream separation. 1t seems TO me that
In nine cases out of ten, Improvement
could be made with very little, if any,
extra work or expenditure. The simple
fact that cooling and airing cream i'm
mediately after separation and main
tanning it at a low temperature will
preserve it's quality, does not seem to
be generally understood among cream
producers.
1.-THE lacl; of cleanliness through all
the operations in another great draw
back to quality. and this is one of the
hardest things to correct, but by care
ful grading and reWarding for good
quality. l believe much of the trouble
car be overcome. 1t might also be well
to introduce some method Of state in
sIection whereby inspectors can devote
their time to improving the quality of
cream by teaching the patrons how to
best produce it.
THE washing of dairy utensils is one
OF the features most neglected by the
average cream producer. There is a
strong temptation on the part of the
user TO wash his machine but once %
day or ven less often. Milk pals, can
and strainers are not, as a rule, prop-
erly washed and aired. The cow stables
are often dirty n unsanitary, and
through the entire operation of produce
ton there is a lack of cleanliness.
1t seems to me there should be
ii1 lilOiG III INC AZ h0CUlilS,
the utensils clean and sweet. Wash
ing powders could be used to good
advantage, and their use should be en-
c~ouraged. l believe that in nine cases
out OF ten there is not enough cleansing
matter used. Some agent should be
employed in the process of washing
that will aid the removing of grease
and at the same time will sweeten and
cleanse the utensils.
Better rooms or buildings cou,d be
made for doing the work. / inc the
location OF the hand separator in about
three cases out of four is in the kitchen,
While this may be necessary 1t is not
desirable, and certainly does not inn
prove the quality of the The
separator should be located in a place
where doors and communicating influ-
ence do not exist. a little dairy house
can be cheaply made and fitted to ac-
commodate all the utensils and work
necessary in the production Of
This may be equipped according to the
size OF the dairy: IL a large one, it
certainly should have some facility for
producing steam which could be profit
ably used in heating water and steam,
ing dairy utensils. Exchange.