The farmer and mechanic. [volume] (Raleigh, N.C.) 18??-19??, 1914-12-15
THE CAUSES OF FLAVOR IN
BUTTER AND CHEESE

ucts is TO have them suit the taste Of
the consumer. 1t is 10 be observed
that in both butter and cheese, flavor
is by far the most conspicuous quail
ity. The flavor, therefore. Of the
factory product, more than any other
one quality and almost equaling all
other qualities combined. determines
the market price. In cheese, those
conditions of milk that impart to 1t
flavor, affect also its texture. For
the flavor of butter or cheese, the
patron is chiefly responsible
The presence OF absence OF this dell
cate quality in butter and cheese. de-
termineS more than anything else the
market price of those products
This leads to d brief consideration
of the source of those odors in milk
OF cream that destroy the much
coveted flavor which is characteristic
! OF butter and cheese Of the best
quality. The presentation of how
doors and flavors-clearest, most ex-
haustive and authoraitivc-find their
way into milk that I have ever seen,
is given by Prof. King in Physics of
Agriculture. He says: THE sub
stances producing these qualities in
milk make their entrance there in
three different ways: CD from the
blood at the time the milk is secret
ed; 80 from the outside after the
milk is drawn; and (3) they are pro
duced within the milk after it has
been secreted before and after it is
drawn.
The better to understand this sub
ject, let us briefly recur to some of
the fundamental principles as to the
composition Of matter. h molecule
is the smallest part of a substance
that can exist separately and still re
tain its composition and specific
properties. The molecular theory Of
the composition OF matter teaches
thai ordinarily these molecules do not
touch each other: that however COM
pact a body may be there is in it
space not occupied by the matter
composing it; and that the molecules
are constantly in motion.
AS molecular motion increases, the
molecules are forced farther apart,
with the rise of temperature. When
the motion decreases, the molecules
come closer together, with decreases
of temperature. In other words, at a
higher temperature of a body, its
molecules are in more rapid motion
than when at a lower temperature.
Our knowledge or recognition OF
odors and flavors is due to the sensa-
ton caused by the intinitesimally
small molecules moving through the
air and striking our nerves OF smell
and taste. For instance, the
fragrance of the rose, the flavor of
the apple, strawberry or other fruit.
It is the butterfat in the milk that
chiefly abSorbs and retains the doors,
agreeable or otherwise. The method
Of gathering the fragrance Of various
flowers for the manufactured t per
fumery has a wonderfully suggestive
lesson to dairyrnen. Plates containing
fats are placed in chambers with the
flowers. These fats absorb the fra
GRANGE from the flowers and retain
the fragrance a long time. They are
5 sold as pomades and are used in the
manufacture of the finer perfumes.
l Think for q moment of the ~perfulnery
5 the butterfat of milk must gather and
5 retain from an unclean and unvenu-
L lated barn or from an agitated barn
yard heap. Certainly it requires no
: small amount of skill and art to SO
+ feed and handle a herd of cows SO
!. as to i'm part to the product h TN.
a est flavor.
. ANY volatile principle" says King
t (which may chance to be present III
the blood Of the animal at the time
e the milk is being drawn will find its
n way into the milk and will impart g
quality to it, the intensity Of the
e flavor or odor depending upon the
amount of the volatile principle pres
t. ent and the readiness with which i
d evaporates.'
6 1t is EASY to understand how these
d volatile substances may be present II
the blood from the feed furnished tn
y COW, such as onions, cabbage, rape
turnips; Or by forcing the cow TO re
a main in and breathe an atmOSpher,
II that is filled with foul odors, due t
II lack of ventilation and cleanliness
a Such doors being taken into the lung;
in the air breathed by the cow mus
9. enter the blood through the mem
'e branes of the lungs and impregnat
d it, which in turn imparts the flavo
o TO the milk. 1t is to be recognizes
q that just the reverse Of this follow
) when the COWS are kept in clean, well
ventilated barns and furnished Will
l. feeds OF BETTING fragrance.
le Damaging odors and flavors ma.
y be impaired to milk from the Outsid
- after il is drawn. IF" SAYS kine
~ the odors of manure, Of urine, @
+ ammonia, or any of those ASSOCIATE