The Barre daily times. (Barre, Vt.) 1897-1959, 1919-03-04
BUTTER SCORING FOR 1919
Was Conducted at Burlington at Close
of Butter Makers Course.

The first of the seven scorings for the
year 1919 was held at the dairy depart
ment, Burlington, following the short
course for experienced butter makers.
Forty-two samples in all were scored
but only 80 were entered in the competi
ton for prizes Twenty.four creamery
samples attained an average score OF OIL
and six farm samples averaged 93I,
which indicates the Importance Of fresh
raw material.
DR.. +. s. Guthrie did the scoring and
made the following comments;
81 wish to say that many samples
showed an oily favor and others con-
tanned either poor milk or old cream fla
vors. My most severe criticism was the
seeming lack of carefulness in handling
the milk or cream or in ripeniug it.
Zone butter maker 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 pas
teurized and ripened with good starter
soon after the cream was separated 'or
received. The other portion was sent to
another place and then made into butter
in a similar way. The difference in fla
vor was attributed to deterioration Of
the cream when in transit. This empha
sizes the Importance of not working
slowly with dairy products for the bac-
terra 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 ripened
to GA or O.5 per cent aeidity, and it
should then be held at low tempera-
ture until time for churning.
81 do not have much criticism Of the
body of the butter. In general it would
be advisable to work it at a tritie lower
temperature and the working process
should continue a little longer. This
would give the butter a 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 butter makers have a good
sense of neatness This is very impor-
tant for many of us almost taste with
our eyes. / am sure that it is true of
many purchasers of butter"
DR.. Guthrie suggested, inasmuch as
the New England standard is approx
mately 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 were all
donated by the Vermont Farm Machine
Co of Bellows Falls, Vt, through the
u. V. NJ. Dairy School association, The
following awards were made:
Creamery Class.
First prize to r. N. Sanborn, McIndoes,
score 95. Choice of fountain pen, six
5O-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 81 Choice of Butter" by Guth-
RE, Cheese" by Thorn & Fisk, or a cold
meat fork.
Third prize to R. H. Fletcher Sails
bury, score o3.5. Choice of 50-year
Community silver sugar spoon or butter
| knife.
Dairy Class.
First prize to T. W. Kingsbury, Cav
endish, score 05.5. Choice of Butter"
by Guthrie, Cheese" by Thorn & Fisk
a Jelly server, or a cream ladle,
The following is list of all entries
which scored 30 or over:
Creamery Glass.
J. G. Hazard, Lyndonville Creamery
association, LyndonYille, 92.5,