THIRTEENTH ANNUAL YEAR BOOK— PART IX 499 



After this man had put into practice the suggestions offered in my 

 letter he wrote, "We are following your outline and the tests are run- 

 ning much better." 



WORKMANSHIP OF BUTTER MUST COUNT. 



As has been pointed out the buttermakers who have studied their 

 conditions and made use of every opportunity offered have improved in 

 workmanship. It is natural that butter having a fine texture and color 

 together with the proper amount of salt to bring out the flavor is a much 

 more desirable article than a line of butter that is defective in these 

 points. 



The buttermaker in charge of a factory equipped with a ripener and 

 plenty of cold water and ice has no excuse to offer for making butter 

 that has not a firm waxy body. At certain seasons it is rather difficult 

 to secure this, but it can be controlled if the temperature of the cream 

 when churned, the length of time it is held cold and the temperature 

 of the wash water are regulated to meet those changing conditions. 



When the butter has the desired degree of firmness during working 

 one need not fear that five or six revolutions of the worker above normal 

 for working is going to injure the texture. A churning of 200 pounds 

 as compared with 800 pounds of butter in the same churn will require 

 more working. The same is true of two lots of butter having different 

 temperature while working. If a change of five degrees is made in the 

 temperature of the butter from one day to another or two churnings on 

 the same day, the number of revolutions the butter is worked cannot 

 be the same. 



UNIFORM COLOR CAN BE CONTROLLED, 



The following letter was received a few days ago from a commission 

 firm: "One of our regular shippers has had considerable trouble for 

 several months past with mottled butter and we have written him about 

 all we knew as to the cause of this and what to do to correct it, but he 

 has been unsuccessful and shipment which we received today is what 

 you would call 'blotched' in color. It is too bad that one making quality 

 that is most always fine should have butter affected in this way which 

 means considerable loss, so w^e have written him that you would write 

 in reference to this and give him all the suggestions and information 

 that you had." 



TTiis is an illustration of the kind of butter that is sometimes found 

 on the market. This firm's method should be commended. They have 

 previously placed the dairy school in touch with factory operators who 

 have needed assistance. It is difficult to sell butter that is mottled or 

 defective in color. The man who makes that kind of butter is responsible 

 for it. It is not the fault of the milk or cream or churn used. It is not 

 dependent upon whether butter is colored or uncolored but upon the 

 uniformity of the component parts of salted butter. 



During the fall and winter months the temperature of the factory is 

 not uniform nor Is the length of time from washing the butter to work- 

 ing always the same, consequently the butter is not worked the same 



