The San Mateo item. (San Mateo City, Putnam County, Fla) 189?-19??, 1909-04-10
SOME FACTS ABOUT BUTTER

INOQucLiOn OF good DuAltI - ~ -
self ON art, dependent upon = clear
understanding OF the scientific prin
ciples underlying the dairy business
Prominent among these fundamental
are a working knowledge OF the anat
omy and the physiology OF the dairy
COW and thorough acquaintance WIN
the foods that will produce the pest
results SO far as tho quantity anu
grade OF milk are concerned
Not every man or woman on the
farm "a adapted to butter making ano
this fact is clearly shown by the sIe"s
quantities OF inferior butter that hhu
their way from the farm TO the city
markets. Evidently there Is deciu'
cd lack of butter making kno"ieuse'
This inferior product brought in.O
the market really should not possibly
be. because II IS just as easy 10 ni"Ae
good butter as It is to make the poo
quality. A little more care on the
part Of the farm butter makers IN gen'
eral would help matters In TINS u
rection great deal. They might Just
az well give the consumers a soou
palatable product at higher price
IA the Indifferent stuff usually pass
ing for butter at low hgure per
pound. When the city people pay
from thirty TO forty cents per pouhu
for butter, they have a right 10 eA'
pect a good quality, but often IAN "
get what they pay for.
Not only Is butter often unuuy
tainted by lack of skill and knowieaso
in making It. hut frequently, taintihg
Is due to unsanltsry handling anu
packing Keeping butter In unsahltary
surroundings and in places In winch
had odors are rampant will also cause
a damaged flavor, as this dairy PROD
uct is very susceptible to contamih"
ton by the absorption of various gas
es and odors.
Nothing short OF little fundament
nj education can bring change ~
the method pursued yby some tarine,
folk. who insist In producing ana
marketing an inferior grade OF butter
The worst hinderance to the making
OF good butter Is the production OF
milk I'm unclean and consequently, un
sanitary surroundings. Better ana
cleaner barns and stables are needed
IN many a dairy before the milk and
the butter yielded from 1t VIII De up
TO the standard required by the con
sumer.
In the old hand Swimming process
as a general thing, the milk was d.
lowed 10 sour before the cream was
removed. II this souring process was
carried too far, before skimming took
place. the chances were that the but
ter made from the cream was very IN
ferIor. and poor In flavor. Then TOO
the cream, after II had been taken
from the milk was left TO ripen before
churngng. a step quite essential to Sc
cure good flavor; butif this ripenins
process Ia carried too far, there Is
inevitable faint to the butter due &c
the fermentation OF the milk removed
along with the cream at the skim
ming. AT this point the initial steps
In the formation OF butyric acid arc
noted. The sharp pungent taste OF
strong butter Is traced directly to this
organic acid
Sweet cream butter made dlrec'
arom the butter fat removed by sep
lration with a centrifugal separator
h. we believe. coming in favor with
many dairymen. In machine separat
ed cream there Is little chance fol
any OF the milk to get into the cream
ana hence II is less liable to become
tainted, from iNctic acid ferment.
Clean churns and clean milk nno
cream receptacles 90 q long way TO
wards giving satisfactory results II
the making OF sweet. well Favored
butter Proper sailing and thorough
working. so as 10 get out the excess