CHAPTER 14 



DAIRY BUTTER-MAKING 



BY EKNEST L. ANTHONY 

 Assistant Professor of Dairy Husbandry, The Pennsylvania State College 



Farm dairying has attracted public attention to an uncommon degree 

 in the last few years. This is due largely to the modern development in 

 the dairy field as well as to the adaptability of dairy farming or certain 

 phases of it to average farm practices. 



Adaptation. Dairy farming is especially adapted to farms located 

 near markets, because of the regular demand for fresh dairy products. 

 Dairy products are, as a whole, perishable and must be marketed soon after 

 being produced. For this reason easy and frequent access to markets is 

 very desirable. Dairying is also adaptable as a side line in general farming, 

 fruit raising and poultry farming. It provides for the utilization of 

 waste products on the farm as feed for cows and aids in the continuous 

 and economical employment of labor. 



It is also particularly adapted to the person starting in to farm on a 

 small scale, as it is possible with a comparatively small capital to start a 

 dairy business which enables the dairyman to live while his business grows. 



The Need of Dairy Farming. According to late authorities, the 

 people of the United States consume over seven-tenths of a pint of milk per 

 capita daily. To this should be added the enormous consumption of 

 butter, cheese, ice cream, condensed milk and other minor dairy products. 

 This gives an idea of the possibilities which are before the American dairy- 

 man today. 



Types of Dairy Farming. Several types of dairy farming are pursued 

 in the United States; they are: (1) the production of milk for wholesale 

 and retail trade; (2) the production of cream for creameries and ice cream 

 factories; (3) the manufacture of cheese on the farm; (4) the manufacture 

 of butter upon the farm, or farm butter-making. 



Market Milk. The production of market milk is one of the leading 

 types of dairy farming. It requires easy access to reliable markets, and is 

 most successful when conducted on a fairly extensive scale. It requires 

 less labor than most other types of dairy farming. Clean milk production is 

 discussed in the preceding chapter. 



Farm Cheese-making. This type is especially adapted to dairy 

 farms not located close to dairy markets. Cheese is less perishable than 

 the other dairy products and this enables the farmer to engage in dairying 



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