THE FLAVOUR OF MILK AND BUTTER.

Southern Cross, Volume 2, Issue 37, 8 December 1894, Page 11

THE FLAVOUR OF MILK AND BUTTER.

From time immemorial we have been told (says ah exchange), that the milk of a cow long in milk was: much richer in solids than in fall flow of milk, and, w r hile this holds go >d in some cases, it does not in others, for it is now ascertained that the cow being farrow or not makes the difference. The Vermont Station found that the milk of a farrow cow was not correspondingly ‘ richer as ifc decreased in amount; in fact, it became poorer as time went on, and the fats seemed to lose some of their distinctive elements, and more nearlyresembled tallow, so that it is fair to» state that there was no actual change from normal, so far as fat contents are concerned. In the case of the cow in calf, the milk did grow richer, but it was noticed that the finer flavouring oils, such as are credited with being more readily acted upon by the bacteria in the ripening of cream in the creation of butter flavour, were almost entirely wanting, so that we have an explanation Of the inferior flavour of the butter of cows long in. milk and due to calve in the not distant future-. A lesson may be learned from this that flavour is not fed into butter, but is dependent upon wellbalanced milk to start with, and the butter maker’s knowledge to bring in true ferments, and through their agency ripen the cream and create flavour.