The midland journal. (Rising Sun, Md.) 1885-1947, 1909-04-02
SOME FACTS ABOUT BUTTER.

SOME FACTS ABOUT BUTTER.
Production of good butter lis in IT.
self an art. dependent upon a clear
understanding of the scientific prin-
,ciples underlying the dairy business.
Prominent among these fundamentals
are working knowledge of the anat-
omy and the physiology of the dairy
COW and thorough acquaintance Win
the foods that will produce the best
results so far as the quantity anu
grade Of milk are concerned,
Not every man or woman on the
farm is adapted to butter making ana
this fact is clearly shown by the great
quantities of inferior butter that ma
their way from the farm to the CITY
markets. Evidently there is a decid-
ed lack of butter making knowledge.
This inferior product brought INTO
the market really should not possibly
be. because it is just as easy to MAKE
good butter as it is to make the poor
quality. A little more care on the
part of the farm butter makers IN gem
eral would help matters in this cl-
rection great deal. They might Just
as we'll give the consumers good
palatable product at higher price,
as the Indifferent stuff usually pass
ing for butter at low figure per
pound. When the city people pay
from thirty to forty cents per pouno
for butter, they have right to ex-
pecc a good quality, but often fall 10
get what they pay for.
Not only is butter often unduly
tainted by lack of skill and knowledge
in making it, but frequently. tanning
is due to- unsanitary handling ana
packing. Keeping butter in unsanltary
surroundings and in places in Whlch
bad odors are rampant will also cause
a damaged flavor. as this dairy PROD
uct is very susceptible to contamlna-
ton by the absorption of various gas
es and odors.
Nothing short of a little fundament-
al education can bring cnange LIZ
the method pursued by some farmer
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 in unclean and consequently, un-
sanitary surroundings. Better and
cleaner barns and stables are needed
in many dairy before the milk ana
the butter yielded from it will be up
to the standard required by the con-
sumner
In the old hand Swimming process.
as a general thing, the milk was a.
lowed to sour before the cream was
removed. If this souring process was
carried too far, before skimmlng TOOK
place, the chances were that the Dut-
ter made from the cream was very in
ferior, and poor in flavor. Then. TOO
the cream, after it had been taken
from the milk was left to ripen before
churning, step quite essential to Sc
cure good flavor; but If this rlpening
process is carried too far, there IS
Inevitable faint to the butter due to
the fermentation of the milk removed
along with thee cream at the skim
ming. At this point the initial steps
in the formation of butyric acid are
noted. The sharp pungent taste OF
strong butter is traced directly to this
organic acid.
Sweet cream butter made direct
from the butter fat removed by sep
aration with a centrifugal separator
is, we believe, coming in favor with
many dairymen In machine separat-
ed cream there is little chance for
any of the milk to get into the cream
and hence it is less liable to become
tainted, from Tactic acid ferment.
Clean churns and clean milk and
cream receptacles go long way to-
wards giving satisfactory results In
the making of sweet. we'll favored
cutter. Proper sailing and thorough
working, so as to get out the excess
water and butter milk. are two very
important things in the making OF
palatable and good keeping butter. 1t
is well known that pure butter fat
from which all the buttermilk has
been worked out, will keep for many
weeks without becoming rancid.
Good butter should have as nearly
as possible the following standard
make up: Butter fat 81 per cent:
casein 2 per cent; ash (including
salt) per cent; water II per cent.
The demand for good butter is
greater than ever, and as natural
result, the prices are spcnding'y
higher. The careful dairyman can
make very good profit from his herd
from the sale of the butter produced.
and at the same time he can easily
maintain the fertility of his farm by
means of his dairy animals.-H. s
Chamberlain in the Indiana Farmer.
FARM NOTES.