The Bon Homme County independent. [volume] (Tabor, S.D.) 1904-1913, 1906-11-22
some cAusc3 OF POOR BUTTER

!, There h. Just cause for complaint on
account OF lad butter. Most butter u
NOT as good NJ butter ought Co bc. For
somc poor butter there may lie reason
able excuse but for butter 20 be gen
orally had IA another matter and calls
for general conformation. The primary
source cf bad butter IL the method Gnu
ployed In the process @. milking. Even
where great care IL exercised Iva milking
much contamination viii occur nut
when the mixer IN careless The amount
OF contamination resulting In almost in-
credible.
The cream separator removes prac.
Hflcally all the visible foreign material
from the milk hut Ia the nature OF
things IL is powtrlcas ia dcrtrOy or Ia
! any way remove bacteria that are In.
troiuccd into the milk along with the
said foreign matter. The cream sep
orator itself is "a good Implement only
20 long ts II III well used. Wrongly
used or cared for IL H. a source OF con
tnmination. In u recent address Pro
fcssor uun:ilxcr. of the Indiana expert
ment station said In part:
'.Grcat improvements could I've made
In the quality O. cream ~ the producer
Was more skilled In the PROCESS OF
cream separation. IL seems tn me that
OlIlf taftt OUT vi ttit.
could i,c made with very little. " any.
extra work cor expenditure. The simple
fact that cooling and airing cream I'm
mediatcly after separation and main
tanning ~ at "a low temperature VIII
preserve It's quality. does not scer to
be generally understood among cream
producers.
"The lack Of cleanliness through all
tho operations In another great draw
es.A L.. las.
hardest things To correct. but by care
ful grading and rcwarding for good
Quality. ! believe much OF the trouble
can be overcome. IL might also he well
Go Introduce some method OF state I'm
erection whereby inspectors can devote
their time To improving the quality az
cream by teaching the patrons how to
best produce H..
''The washing cf dairy utcrsi;E IL one
OF the features most neglected by the
average cream producer. There In "a
strong temptation ~ the part or the
Iscr e. wash his machine hut once "a
day or even less often. Milk pals. cans
and siruincrs are not. aB "A rule. prop
crly washed and aired. The COW stables
are often dirty nId ansanitrry. aud
through the entire operation of produc-
zion there a. "a lack of cleanliness.
II seems To me there should bc
much more care taken ~ keeping
the utensils clean and sweet. Wash
1ng powders could be used 10 good
adyantarc. ana tLclr use should be en-.
rouIaeed. I lc!le,e that H. nine cases
out or ten there IN not enough cleansing
matter uGet. Some agent should be-
employed in The process az washing
that viii aid the removing OF sreas.
and a; the sa'rc time VII swcetcu and
cleanse the utcnsilr
Better rooms ur buildings co.;.d lie
made for doing the work. l fnd the
location OF the hand separator IN about
three cases ou, of four Is In the kitchen.
While this ray De necessary II ~ not
desirable. and certainly docs not I'm
prove the quality OF the cream. The
separator should i've located In place
where odors and COMMUNICATING influ.
ence "a not exist. A little dairy hocs"
can be chcaply made and fitted to nc.
ccmmocate all the utensils and worl;
necessary Ia the production or cream.
T'his may be equipped according To tho
sixe OF the dairy: " large one. II
certainly should have some facility for
producing rieam which could be profit.
ably raed In heating water ana steam.
tng dairy utensils "--ENchunge