Excerpt from Butter-Making on the Farm
It will not be denied by any one who is at all familiar with dairy conditions in British Columbia that there is great room for improvement in the quality of a large proportion of our farm-made butter. If all the dairy butter was of finest quality the increase in consumption would be very great, and better average prices would prevail for all butter, and thus a tremendous impetus would be given the dairy industry as a whole. Creamery butter, from the fact that it has been made by those who have been well instructed in the art of buttermaking in well-equipped, sanitary creameries, is of uniform grade and quality, and therefore has a ready sale at top prices.
The creamery butter-maker is supplied with a full outfit of utensils and apparatus, which enable him to recover a maximum quantity of butter from the cream. He gives careful attention to the ripening of the cream, so as to develop desirable flavours, and proper temperatures are carefully maintained during the ripening process and at the time of churning. No guesswork is allowed at any stage of the process, and the butter-maker who knows his business sees to it that the butter is carefully and thoroughly worked, packed in a neat and attractive way, and kept in clean and sanitary storage until marketed.
The case is different, however, with those who make butter on the farms, where a large part of the butter of this Province is still being made. There is a great lack of proper equipment in the way of proper dairy-houses, utensils, apparatus, and cooling facilities, and a general lack of knowledge of the underlying principles of the art of making butter of first quality.
While on some farms excellent work is done and a choice article is made, which brings a fancy price, yet, through ignorance of correct methods of manufacture and of the demands of the market, and in many instances through carelessness, the great bulk of farm-made butter fails to bring the price it should, entailing a loss on the farmers of this Province which in the aggregate is enormous. It is for the benefit of this latter class that this bulletin is written, with the hope that some suggestions may be given and some ideas advanced which will serve to improve the methods of the dairyman and increase his profits.
Defects In Dairy Butter.
(1.) Undesirable flavours, such as rancid, unclean, cowy, fishy, weedy, tallowy, etc.:
(2.) Lack of uniformity - oversalting, undersalting, insufficient working, overworking, too much or too little colour:
(3.) Churned from thin, overripe cream at too high a temperature, causing the retention of too much buttermilk, and resulting in a general lack of body and texture:
(4.) Unsuitable packages and too many different styles.
Causes Of Undesirable Flavours.
(1.) Milking in unclean stables:
(2.) Cows udders and teats in an unclean condition at milking-time:
(3.)Foods that impart volatile flavours, such as turnips, onions, cabbage, spoiled and fermented feeds, etc.:
(4.) Separating the milk in an unsuitable place, where there is lack of pure air and ventilation:
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