Milford chronicle., 1915-08-27
QUALITY IN BUTTER.

Conservative estimates class only
about 10 per cent of the butter pro
duced today as fancy table butter
while the other 80 per cent ranges
from medium quality to very poor but
ter. A gradual tendency toward this
condition has been noticed since the
advent of the hand separator, but il
is only in the more recent years that
| its serious aspect has become evident
| Before the hand separator came into
use it was customary to take the
whole milk daily to the creamery in
fresh condition. But since cream
cry patrons have been enabled to sep
arate their cream at home they have
been inclined to hold it too long. so
that it often reaches the creamery in
fermented and decOmposed state.
Close students of dairying are con-
siderably alarmed over present day
conditions and feel that all those in
terested in dairying, whether as pros
ducers, manufacturers or merchants,
should cooperate fully and unselfsh-
ly to remedy conditions that are now
causing poor quality.
The butter makers of today, as a
whole, are much more capable of man
ufacturing first-class butter than
were those of 10 or Is years ago. The
modern methods and machinery and
the results of years of experience
and investigation have made it pos
sible to manufacture good butter, pro-
vided good quality of cream is avail
able. 1t is, however, impossible for
the best butter makers to make a
sweet wholesome product from poor
cream. Old, unclean cream not only
ferments but decompOses. And yet
creamery butter makers are criticised
because they have not been able to |
make old and unclean cream into but |
ter that will pass as extra quality in |
the market
Much of the responsibility for the |
poor quality of butter today rests on /
the producer of cream. He alone is |
responsible for the quality of cream |
that is furnished the butter maker. /
Strong competition among the cream /
cries. rendering the creameryman .
fearful of cTiticizing his patrons pro- /
duct, has been the cause of much of
The poor cream of today, but the pat
ron of the creamery is confronted
With the fact that in the future he will
~ AAAN ADoNA II AAN AOlALllluCo ~ NlSUOSE
If poor cream through the creamery.
The butter markets-the basis of the
reamery industry-are becoming un-
ettled, because of the influx of so
much poor butter, and the farmer
iced not be surprised if he is forced
o accept lower price, particularly ,
or his lowgrade butter fat, than he
as during recent years.
All the conditions governing the !
uality of cream are under the control !
the producer. Very little effort is ,
equired to improve ordinary condi-
ons, so that a cream of the best
uality may be produced at all times.
will soon become evident to the I
airyman that, from a financial point :
view, the little effort he exerts in >
reducing a good cream will be found :,
cry profitable. Below are some di- !
ections which will aid in assisting the
atron to improve the. quality of the >,
'eam he is delivering to the cream c
y. II
Factors Influencing the Quality of II
Cream. r
% A clean, well-flavored milk is a
prime requisite of a good cream. =,
D produce this kind of cream the Il
conditions are necessary: e.
(a) Clean, we'll ventilated barn. n,
OBJ Clean, healthy COWS. r
(c) Clean, well-drained BARNARD. II
I'D Clean, healthy mixers. h,
(e) Clean utensils free from rust. m
~ The cream separator should IN
thoroughly washed and sterilized
ch time after it is used. Particles G,
milk or cream left in the separator be
{ as starter" to hasten the sour re
g of the cream. he
(S) The richness of the cream is he
very important factor; for the best Ae
suits cream should contain 80 per a
Mt butter fat. Thin cream sours W,
lch more quickly than thick cream; On
nee thick cream can be kept sweet Of
tn less difficulty than thin cream. tn
ere is also less bulk to deliver to wi
creamery, more skinned milk Co
feeding purposes, and the cream he
in better form for the butter max