THE FARMER.

Kaipara and Waitemata Echo, 28 January 1914, Page 3

THE FARMER.

BUTTER FROM SOUR

CB.EAM

Investigation by the United States Department of Agriculture shows thatonly a small percent, of the butter sold at the principal butter markets can be graded as "extras." This is because much of the cream is sour und tainted ■when delivered at the cieameries. Only poor grades of butter can be made from such cream.

In rnauy creameries there has been no incentive for the farmer to deliver the 300U ur»iim at the price he receives, as the price paid for sour, stale cream is the same as for sweet cream. Competition has driven the creamery men to accepting cream regardless of quality, age, or condition. This method of paying has resulted in poor cream and consequently poor butter. Through, the dairy districts, such as lowa, Minnesota, Wisconsin, Illinois, Michigan, Ulno, etc., the farmers a few years ago delivered to the creameries clean, sweet milk, which was made iuto a first grade of butter that brought the highest price. \Mauy of the same farmers are to-day delivering cream a week old.

This is done not because of lack of knowledge, but because their cream, bad as it is, is accepted by the eiearnery. If oiie'oreamery does not accept it another will; the faneer, therefore, simply is following the lines of least resistance.

If the creamery men would pay for cream according to its true value, thjre would be a rapid-improvement in the quality. The proportion of g,>od table butter that would grade "extuis" is very small. The assumption is justitied by the results obtained from thy introduction of the grading system in the State of .Maine. The dairy authorities in that State iuforui us that at one time at least 90 per cent, of the eivdiueries, but that within a short Lima after a system of grading was established by which sweet cream received a premium of 2 to 3 cents, per pound of butter fat 95 percent, of tiie creamery was sweet when it reached the cieamorv, and this condition still prevails. This simple s\etftrnof grading has proved to be of mutual advantage to thu creamuru-s and their patrons in this section .The latter have received a price for their products several cents, above market quotations, while the creamorif s have maintained a high standard for their finished product.

An investigation of the conditions in Maine has brought out the fact that the fanners are delivering- their cream only two or three times a week during the summer months, but most of it is sweet when it reaches the creamery. In fact, a large amount of this cream is used to supply the sweet cream trade in the cities, and is from 4 to 7 days old wnen consumed. The Maine farmer's milk or cream is cooled immediately by being placed in ice water. The result of doing this is generally understood, but not often practiced, except on compulsion or when made reiuu-u eiativa to the producer.

The plan that seems to hays been most successful in operation is to make twe.grades of cream No. 1 and No. 2. No 1 cream must be sweet, with a clean flavour, and for it a premium of from 1 to 3 cents a pound of butterfat is paid. No. 2 cream may be sour, but must have a clean flavour, and fo>this grade a straight price based on quotations is usually paid.