BUTTER MAKING.

Matamata Record, Volume II, Issue 107, 21 November 1918, Page 4

BUTTER MAKING.

Causes of Strong Flavor. Butter with a very strong flavor is often the result of its being made from cream that has been kept too long (says an exchange). When stored too long and in an unsuitable place before it is churned it develops a rancid flavor and aroma. While cream is being ripened it should be kept so that the sunlight does not get to it, as the sun bleaches the surface of the cream and causes butter of an uneven color 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 butter can be got from it. It is a great mistake to mix cream of different stages of ripeness just before churning. When this is done the finished butter lacks uniformity of quality, and there will probably be a loss of fat in the butter-milk. Different lots of cream to be churned should be mixed together at least 12 hours before churning. It is an absurd and wasteful practice to feed all the cows in the herd alike day after day, as is often done. Tastes and requirements of cows differ, as with human beings. Some cows are sure not to get enough for the greatest profit, just as certain as others are likely to get more than will use to advantage.”