BUTTER MAKING

Dominion, Volume 12, Issue 39, 9 November 1918, Page 10

BUTTER MAKING

CAUSES OF STRONG FLAVOUR. Butter with a very strong flavour is often tlu , . result of its being mado from cream that has been kept 100 long (says an exchange). When stored too long and in an unsuitable place before it is churned it develops a rancid, flavour and ttvoma, "While crenm is being ripened it should 'be kept so that the sunlight does not get to it, as the eun bleaches tho surface of the cream and causes butter of an uneven colonr to be produced, and it looks unappetising, and lowers its market value. Although the food of the cow does not to any. appreciable degree alter the composition of the milk, it causes to a certain extent a slight variation in the composition of the 'butter-fats, rendering it either more or less churnable. The more churnable the cream, the more biitter can be got from .it. 'It is a great mistake to mix cream of different, stages of ripeness just before ohurning. When this is done the finished 'butter lacks uniformity of quality, and there will probablv be a loss of fat in the butter-milk. Different lots of cream to bo churned should be mixed at .least 12 hours before churning. It is an absiwd and wasteful practice to feed all the cows in the herd alike day after day. as is often done. Tastes and requirements of cowe diffor. as with human-Ircings. Some eows are sure not to get riiongh for the greatest profit, just as certain as others are likely to pet" more than they will use to advantage." ........