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
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Two-Horse Brand
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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.