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About The gazette-times. (Heppner, Or.) 1912-1925 | View Entire Issue (April 30, 1914)
5 HOME AND FARM MAGAZINE SECTION LIVESTOCK AND DAIRY- Facto About Care of Farmers' Feeders and Aids to Greater Milk Production. r We are all interested In good butter. The consumer is interested because he is al- ways willing to pay the best price for the best butter; the farmer because he wants to obtain the beBt price possible. Under these circumstances Northwest farmers will find it worth while to consider the following article on butter making on the farm. The writer is a recognised expert. ! .j. .5. By A. B. NYSTROM Dairy Husbandman, State Agricult ural Experiment Station, Pullman. prfJKERE is perhaps no one on the II farm today who does not Deneve " that butter made in the om fashion way ia the best that can be ni,t, inel This is true when the prop oi- mothnils are emoloved. but an ex- ominutinn nf the average stock of rnn.h butter for sale in the country store today will convince anyone that there certainly is room for improve ment in the article that is sold foi ni-t .lutta cnnntrv butter." Good butter is a delicacy sought by nntirlv every consumer. whut i-nnstitutes (rood butter? An overuse of a number of analyses of butter gives the following composi tion: Fat, 85 per cent; water, 12 pei cent; salt, 2 per cent; and curd, etc., 1 per cent. But the fact that these constituents are present in the pro portions mentioned does not insure perfect butter. There Is something more, something that can not be de tected by chemical analysis, namely, riai'nr Vlnvnr pun be lontroKed, but In many cases is not controlled, and as a result poor butter it produced. Butter Is judged commercially on a scale of points as follows: Flavor, 45; body, (texture) 25; color, 15; salt, 10; and package, 5. In most of the nrltirnl markets, butter if very carefully scored and sold on its merits, and it Is only ny sucn memm that the standard of quality can be raised. On a farm where only enough butter for home use Is made the quality Is 1 1,. fnlr to irnod. because the butter Is usually consumed before it V..,u a r.hnm tO ShOW SignS Of SO normal fermentation. It is on this account that the methods employed on the farm sre as a rule not up to standard, and because of this also a large supply of wry poor ranch but ter finds Its way to the markets in the flush of the season. Creameries must necessarily make a product that will keep well for a comparatively long period and con sequently the most scientific methods nrflrVod NOW if these good methods are applied on the farm, a product may be made mat cannui .n.!., i, oiiriiuBsed bv the cream- i,nii,i.T i - ery. Poor butter means undesirable fermentation has taken place at some i h, iit-nrtnrtlon. and where all possibility of fermentation is under the control of one man as it would be on the farm, first class butter can be Make Your Boy Happy Let him play in overalls with never a care in the world and you will make him a healthy, happy boy. Be sure to buy him Two-Horse Brand Overalls The kind that u made or comfort and long wear. FREE 9 ST A Nnr Pilr M.J By LEV! STRAUSS A CO., Sa Find HIDES PI H, WOO!.. PRUTS, KTC HIBBAHD-STKWSI mH Seattle, Wash. Write for price list and shipping (IJleae mention this paper.) produced. A creamery must make a good product out of the cream whtch Is received. A dairyman needs only to be a little careful in producing the milk in order to have the oesi cream from which to make his butter. Cream Perishable Product Crutn is a Derishable product, germs develop in it as they do in milk, although not as rapidly, ine nrst fermentation which takes place is me lactic, where the germs act on the sugar in the milk, changing It Into nr-lr! and It becomes "sour." If the sugar is not present there, is little chance for the germs to grow, and since the fat is the last substance that Is worked on it follows that the richsr the cream, the longer it will keep sweet. This is one reason tor not wanting thin cream. Another is that mmtt conditions it is easier to churn a cream of from !0 to 59 per cent fat, and a better graae oi nutter can be made. If perfectly sweet butter is desired, it would, of course, be necessary to churn at least three times a week. However, this is not necessary in or der to get good butter, for most of the good butter that is on the market to day is made from cream that is stored from four days to nearly a week. It Is in the storing of cream that most of the bad flavors in butter are pro duced. The undesirable germs may have gained entrance at some other time, hut If the proper precautions toirn in storing, the fermenta tion can be checked, while if no care is taken, absolutely rancid butter is Ha nrnrinpert As cream will absorb odors easily, It is imperative that it should not be storea wun veg- tv.io nr victuals that are oaorous. A clean, cool place should be used for storing cream. The abnormal fermentations that are sometimes attributed to the cow . hitter milk, rony milk and colored milk. These are all caused by germs that gain entrance througn various sources but can be checked by proper methods of cooling and storing. Kiine Oram Easier urv.Uo tho hntler made from sweet cream is relished by some, the major ity of butter eaters want a quick na that ( hrnneht about by the ripen ing process. Bour cream is easier to churn, and there is less loss of fat than from sweet cream. To prepare cream for churning, proceed as fol lows: Mix all the cream into one (ha rfuv hefnre VOU wish to hiim ami let it stand at a tempera ture of from 65 degrees F. to 70 de grees F. for from four to eight hours. The sweeter the cream ana tne cooler , 1. a turn nof ntllfP the longer it will need to stand before cooling. This is called the rinenlng rjroeess. While good but to,, on h made from sweet cream, It phtirncteristic of sour cream butter and practically all the commercial butter is maae iron. mil cream. The rlnenlnr. or souring, is done by bacteria which feed on the sugar in th milk nr cream ana nreaK 'i rtnwn Into lactic acid. The more of these germs there are present and the more favorable the temperature w, h. niiir.Ver the cream will sour. The presence of lactic acid causes the sour taste, and also makes the cream tinea, i. e. It curdles the casein. ill perms, trood or bad, grow well at the blood heat 9X decrees F.) very few germs grow well at 50 dergees F. while at S to 70 degrees F. the lactic acid (souring) germ grows very wen and the undesirable ones do not grow so well. By having the cream at tne inttor tomnnrature. it gives the de sirable germ a chance to gain control and crowd the others out. very ire-i nuentlv In winter time milk will turn bitter before It will sour. The reason for this Is that the germ which causes bitter milk will grow well at low tem perature, while the souring germ will not grow at all. If the same milk had been heated to 70 degrees F. soon after it was milked, it probably would have had a clean acid flavor. Natural Starters in tho Hnpntnp of cream It Is neces sary to help the souring germ to get control if we are to expect tne rem butter. This can generally he none ny oilnwlnir the cream to stand at the temperature which Is favorable to the growth of these germs (65 to 70 ar grees F.). However, If a large supply of undesirable germs are present it may not suffice to Insure good flavor. The next resort then is to use a start er. A starter in a mass of the de sirable souring germs in active form, growing generally in some milk med ium and may t made as Is shown be low. The natural starters are the ones moat commonly used on the farm. They are made by selecting some pure milk produced under sanl- tarv conditions and amaeu into a number of sterile bottles. These are aet away, at a temperature of 70 de grees F. to encourage the growth of the lactic acid germ, until the milk thickens. As soon as tne nam uiick on. it la rentlv for use. for at that time the germs are the most active, and the flavor is the best. The bottles are an examined and the best one Is used as a mother starter. When a quantity is needed for putting into cream a small amount of the mother starter is used tfi Innonilate a large canful of scald ed and cooled skim milk, and this isi added to the cream before the ripen-j ing process begins. Various mediums: ii.i hutter-milk. whey, whole milk and skim milk are used as start ers, but the latter is much preferred, because the absence of fat seems to aid in the rapid development of the lactic acid germ. Skim milk for a starter should be heated to 170 de grees to 180 degrees F. for about 20 minutes, then cooled to 70 degrees F. and a small amount of the mother starter added. As soon as It is thick it is ready for use. If the right germs are present it should have a mild acid taste, and leave no disagreeable after taste. The amount of starter to be added to the cream will depend upon tne temnerntiir nf the starter and cream, and upon the length of time the ripen ing is to continue. Usually aooui tv per cent of the bulk of the cream is best. if a nnr culture can be obtained, th. irnttnna found on the package ahnnid ho followed in making the mother starter and after .hat it works tho anmA nfl a natural starter. The advantages of using a starter are: First, It makes possioie to st nnnr cream which can be churned easier than sweet cream; second, it makes a better flavored butter than can be made from sweet cream, or from cream that has had a good start-nrnviii-ui nf course, that the start er is good; and third, it makes a more uniform product nwiurtntx rmm for Churning n i. difficult to lav down hard and fast rules for churning because there are so many factors mat win cnane conditions. The principal points to be s,hu,rvad win he cited. As soon as tne cream is ripe, which can be deter mined by the glossy appearance wnen stirred, or when the acidity haa reach ed about 0.5 per cent, It should be cooled to churning temperature ana tent at least four hours before churn ing. It is customary to ripen one aay and cool down in the evening ior churning the next morning. The cool in0 irr,r,ratnre varies with the con ditions and shouia oe irom ou uegieoo In the summer to 60 degrees in the winter. n nnt nver-load the churn. The more agitation there ts the sooner the huttor win pnme. Have the churn half full or less. If the color Is to be used it should be added before the churn starts. The agitation shouia he pnntinnnna and uniform, and if all conditions as to acidity and tempera ture are right, the cuuer snouiu "come" In from SO to 40 minutes. When to Stop Churning it la tho nne thine that causes the .wont in ranch butter. There is a common Idea that butter should be churned into lumps as large as nn-iihio Tri then worked well to ex clude the buttermilk. This Is an error. The buttermilk carries with It num erous germs that aid in the spoiling of butter, and it Is lmpossinie to entirely work these out. the attempt is made, the texture of the butter will be injured and it becomes sott ana m iibo aslve. rather than like wax. The buttermilk should be wash- oA t with mire cold water, ana in that tho water snail ao mo must good, the churning should be stopped. when the butter is m granules aooui the site of wheat. This will also aid In the even distribution of salt. If the granules are round and regular and the buttermilk has drained off well, one washing will sutnee, nui ordinarily it will be necessary to wash twice. The temperature of the wash water should vary according to the nniiaienpf nf the butter, but a good -) tn fallow la to wash the first time washings as cold as at the churning and the second time four degrees above churning. If the butter Is very- soft It may be necessary to have Dotn washings as rold asat the churning temperature. To'- much washing spoils the flavor in a measure. Only a small amount ot agitation is neces sary for the washing as the butter should be kept In the granular form as much as possible so that the salt can be worked in to better advantage. If the lumps are large It takes more working to get an even distribution of the salt. Salt will take up odors readily, and it is essential to store the salt In a clean place, especially free from odors. There are two ways of salting butter; namely, by adding dry salt directly on the granules, -or by dis solving the salt water and adding the hvlne The latter method takes mora salt but has the advantage of leaving no grittiness in the butter, uriiuness Is due to small crystals of salt in tne butter, which is commonly supposed to indicate an excess of salt, but when butter contains only a small amount of water grittiness may occur when' only a small amount of salt Is present. Working the Butter Hotter Is worked mainly to dis tribute the salt, and when the salt Is evenly distributed it is time to stop working. Unfortunately, however. one must rely upon the taste and upon the disappearance of holes in tne butter to indicate this, and it there fore takes a good deal of practice to become proficient in the art It Is necessary to keep tne Duuer cuui while working so as to prevent spoil ing the texture which will result from working soft butter. Two or three workings are needed with intervals vo nr ten minutes between them. Longer intervals than this will not injure the butter so long as me cor rect temperature can be maintained. This will allow the salt to dissolve before the final working, and there is less chance of having mottles on tne finished product. The packing should ne none mio the butter is in a workable condition, as the moulding into prints can then be done easily and perfectly. If the butter Is to go on the market it is well to have an attractive ana nea nackage. with the mark of the dairy from which it came placed con spicuously on the outside. A pros noMlve tanver iudges the methods used in manufacture largely by the neatness of the package, nence it is certainly unwise to put good butter Into a poor package. The best policy to follow in mar keting butter is to sell nothing that is not first class. Then the label will soon be recognized as standing for the best, and the greatest difficulty will be in filling orders rather than in finding a market Summary The best butter can be made on tho farm, where the control of all con ditions is under one man, and he can understand butter making. The poorest butter can be made from good cream If the buttermaker does not understand the underlying principles of the art. Th pauses of foaming are: Sweet cream, churn too full, and insufficient agitation. Hard churning may be caused by foaming, thin cream or cream too cold, cream from cows afr advanced in lactation, and when cows are fed only dry feeds, Pream should always be strained into the churn so that there will not be white curd particles in the but ter. Stop churning when the granules are about the size of wheat. Wash but the buttermilk instead of trying to work in out. Mottles are caused by an uneven distribution of salt or the presence of curd. They can be prevented washing out the buttermilk thor oughly and working the salt in bet ter. Adding butter color does not have any effect upon the mottles. Work, the butter only enough to riiatrlhiite the salt evenly. Do not touch the butter wim tne hands. Use wooden paddies. Keep churn ana outter uiei norfnctlv clean, using hot water with some good washing powder. Pack butter tn neat pacsagea n keep up the standard of quality. Boys and the Corn Crop For 10 years the average for corn growth in Ohio has been 35 or 3 bushels to the acre. Last season mor than 1,000 boy farmers members of the state corn clubs averaged greater than 85 bushels an acre on all kinds and types of soil.
