Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-09-03
Undesirable FIavors In Dairy Butter.

Bulletin II published by the British
Columbia Department of Agriculture on
the subject of farm buttermaking names
undesirable havors as one oil the most
common defects in dairy butter. Ac-
cording TO the publication any or many
of the following causes may be respon-
sible for such f1avors:
~. Milking in unclean stables.
"2. Cows udder and teats in an un-
clean condition at milking time.
"3. Foods that impart volatile flavors,
such as turnips, onions, cabbage, spoiled
and fermented feeds, etc.
~ Separating the milk in an insult
able place where there is lack OF pure
air and ventilation.
'5. Improperly cleaned separstors
and milking utensils.
IS Keeping the cream or butterfst
at too warm temperature and in poorly
constructed, ill-vsntiistsd storage.
~. Cream too old or too ripe before
churning and too much buttermilk re-
tanned iD the butter.
IS. Impure water, cows drinking
from stagnant ponds or the seepage from
barn yards.
u
bacteria, yessts, and molds."
A study of these nine causes reveals
the fact that practically all of them are
under the control of the farmer or
dairyman and hence be 10 largely re-
sponsible for the ill-fsvored product.
There Is no excuse for having the stable
continually dirty or the teats and udders
badly soiled, nor is there any satisfac-
tory reason for using dirty separator
or dirty milking utensils. Hot water 10
not particularly expensive and . liberal
use of 1t will do for the milking utensils
what little extra effort and sunshine
will do for the stable. Cleanliness does
not mean an outlay of expensive equip
msnt and is the thing above all others
that dairy farmer cannot afford to De
without.
yery often fiavors noticeable in cream
or butter and ascribed to snch feeds as
,urnips or silsge may have been ABSORB.
ed by the milk after Ii was drawn IL
those feeds had been fed just previous to
or at milking time. Such feeds should
be given after milking rather than be-
fore. Of-course such feeds AZ onions or
spoiled feed have no place ein the ration
of milk COW.
The question of the proper place for
the separator 10 easily settled there Is
a milk house available. Such . milk
house need be merely q simple clean
room with solid floor and screened doors
and windows. Equipped with tank
which can be kept flled with cold water
it affords an excellent place for keeping
cream or butter at the proper temper
ature as we'll as for the separator.
Usually the most satisfactory way oil
ripening cream 10 to keep 1t az sweet az
possible until about "a hours previous to
churning and then slowly bring tne
temperature up to IS or 70 degrees
Fahrenheit. When IL has ripened
sufficiently to produce an acid smell,
slight acid taste, and shows signs OF
thicksning, it should be at once
thoroughly and quickly cooled to churn-
ing tenn psrature. It is best to time the
ripening so that the cream may De cooieo
for cburuing 8 TO 10 hours before it 10
cburued. This is necessary to avoio
soft veak.textured butter. Properly
rjpened cream should have sharp
pleasant, acid taste and smell, and when
poured should be free from Jumps ana
have q smooth, glossy appearance. ;.
Clean utensils and proper care 10
handling the cream, including holding 81
the proper temperature, will DO moon 20
prevent disagreeable havors due TO tns
growth of bacteria and moldS.