Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1919-03-06
HAD OILY FLAVOR
Criticism Mndc Of Many Samples in
Educational butter Scoring


Educational butter Scoring
The first of the seven educational but
ter scorngs for the year 1919 was held
AT the dairy department of the University
of Vermont extension service, following
the short course for experienced butter
makers Forty-two samples in all were
scored but only thirty were entered in
the competition for prizes. Twenty-four
creamery samples attained an average
score of 81 and six farm samples aver
aged 93.1, which indicates the Importance
of fresh raw material.
Or. Il. s. Guthrie did the scoring and
made the following comments:
81 wish to say that many samples
showed an oily flavor and others con-
tanned either poor milk or old cream
navors. My most severe criticism was
the seeming lack of carefulness in
handling the milk or cream or in ripening
1t.
zone buttermaker who was present
called my attention to two samples of
butter made from the same batch of
cream The first, and better goods was
made from the portion which was
pasteurized and ripened with a good
starter soon after the cream was
was sent to another place and then made
into butter in a similar way The differ
ence in flavor was attributed to deteriora :
ton of the cream when in transit. This
emphasizes the importance of not work.
ing slowly with dairy products for the
bacteria in them work fast. In other
words the milk and cream should be held
only for short periods and then at
sufficiently low temperatures to hold the
growth of bacteria in check. Immediately
after pasteurization a good starter should
be added and the cream should be
rlpened to A or % per cent. acidity. and
1t should then be held at low tempera-
ture until time for churning.
II do not have much criticism of the
body of the butter. In general it would
be advisable to work it at a trifie lower
temperature and the working process
should continue little longer. This
would give the butter more waxy APP
pearance and also the color would be
improved for several of the samples
showed a wavy condition.
Judging from the appearance of the
packages on exhibition. ! would say that
the Vermont buttermakers have a good
sense of neatness. This is very important
Tor many of us almost taste with our
eyes. j am sure that it is true of many
purchasers of butter
DR.. Guthrie suggested, inasmuch as the
New England standard is approximately
two points higher than the one to which
he is accustomed. that his scores be
arbitrarily raised two points, which
would be more just to the makers since
most of their goods are placed with the
higher standard in mind. The scores
given have been so changed
The prizes for this scoring We're all
donated by the Vermont Farm Machine
company of Bellows Falls, through the
L. V. NJ. Dairy School association. The
following awards We're made:
CREAMERY CLASS
First prize to X. y. Sanborn. Nc
Indoes, score 50. Choice Of a fountain pen.
SIX oO-year community silver teaspoons,
or the two new books Butter by DR..
Guthrie and Cheese" by Thorn &, Fisk.
Second Prize to l.. r. Brown Chelsea,
score "a. Choice of Butter by Guthrie.
Cheese" by Thorn * Fisk or a cold mes t
fork.
Third prize to r. II. Fletcher, Salisbury.
score 93.5. Choice of a 50-year community
silver sugar spoon or butterknife
DAIRY CLASS
First prize to T. w. Kingsbury, Cavern
dish. score 9j.5. Choice of Butter" by
Guthrie, Cheese" by Thorn & Fisk. a
jelly server. or cream lade
The following is a list of all entries
which scored 80 or over
CREAMERY CLASS
j. G. Hazard, Lyndonville Creamery as
ISOLATION Lyndonville, 925.
j. b. Vincent, West Hartford creamery.
West Hartford $40.
r. y. Sanborn. Mc1ndoes creamery.
Monroe, n. H.. $50.
G. IL. Bull, Mt Mansfield Creamery as
ISOLATION, Stowe, 90. 0.
r. II. Holland, White River Valley CO.
operative creamery. Rochester $40.
i. j. Orne, South Hero Creamery as
ISOLATION, South Hero. $50
f. $. Morse, Danville Co-operative
creamery, Danville 91.5
e. J. Talbert Barre Creamery company
Barre. 92.5
X. II. Fletcher. Lake Dunmore cream
cry, Salisbury, 935.
j. j. kalahan, Starksboro Co-opera tive
creamery, Starksboro, $40.
w. A. O'Brien, Cabot creamery. Cabot
9oo.
o. T. King, Washington creamery.
Washington. 900.
W. A. Nancour, Lamoille Valley CO.
operative creamery, East Hardwick, 80
f. A. Rist, Deerfield Valley Co-opera-
tive creamery. Wilmington, $40.
c. NJ. Lilley. Matshfeld Cooperative
creamery, Marshfield, 80.
l.. A. King, Farmers Co-ouerativa
creamery. East Corinth. 80.
d. II. Belknap, Elm Valley, Cavendisb.
800 '''"'
L. H. Brown Orange County Co-opera-
tive creamery, Chelsea. $40.
Total, "a; average. 81.
DAIRY CLASS
NJ, G, Eastman, Lyndonville $40
l., w. English. Woodstock. 9O.5
I. w. kingsbury. Cavendsh, 955.
l.. j. Stockwell Brattleboro. $50
j. Holden Camp, Burlington. $40
L. Y Cil,a,n.. -