BAD FLAVOURS IN BUTTER.

Dominion, Volume 4, Issue 1231, 13 September 1911, Page 8

BAD FLAVOURS IN BUTTER.

nOW TO OBVIATE THEM. Replying t.i a query as to what makes butter get strong in a few davs alter churning, tho "Breeders' Gazette" says:— The presence of bacteria producing a Bitter flavour is the cause of tho butler breaming strong in three or four davs aiter churning. The elimination of this particular kind of bacteria is the only Wj*y in which the trouble can be overcame. This would be accomplished in an up-to-date creamery by pasteurisation followed by tho introduction of a .lactic acid starter that would develop a flavour more suitable to the taste. As pasteurisation is net practical except where a large amount of cream is handled, it is necessary under farm conditions to prohibit tho entrance of disturbing bacteria rather than to attempt eliminating them later. This would be a simple task were it possible to determine at just what stage of the process of butter production tho bacteria make their appearance, but this is unknown,' as they might have been present in tho air of tho barn, on the bodies or udders of the. cows, in the milking utensils, about the person of tho milker, in the separator, the cream can, the churn, or even in the water with which the butter was washed. Absolute sanitation and cleanliness are therefore necessary from the time the cow leaves the .pasture-till the butter is consumed to locate and remedy the cause. The uuder and teats of the cow should be washed and dried before milking, and the milking should be done with clean, dry hands. Tho milk pails, cans, separator parts, tho churn, and, in fact, all utensils that como in contact with the milk and cream should not only bo washed absolutely clean, but they should bo scalded with boiling water or steam and set in the sun to dry. Very often on the farm milking utensils are dried with dish cloths, which is one practice accountable for. undesirable flavours in the butter. ■ As soon as the milk has been drawn from the cow it should be removed from the barn, for while milk is cooling ittakes up odours very rapidly. It should be separated and the cream cooled immediately, for any bacteria that might haye gamed access to tho cream up to this time will multiply very rapidly as long as the cream remains warm. After tho cream has become thoroughly ccol it may bo mixed with other cream, but not before, and it should bo kept well covered in a cool place until churning time. Just before churning the churn should again bo well scalded to make sure that no undesirable bacteria that may have been at work in it sinco tho last churning, will come in contact with the cream that up to this time has heen kept in a condition that will insure- butter of good flavour that will be lasting under suitable storageconditions.