CHAPTER II. 



The Essential Things in Making 

 Good Butter 



THE making of high-grade butter the kind of 

 butter that gets premium prices begins at 

 the cow, the source of the raw material from 

 which the butter is manufactured. 



The way a cow is fed and cared for makes a very 

 noticeable and important effect upon the flavor of her 

 milk, as well as upon its quantity and richness in but- 

 terfat. The flavor of butter depends upon the flavor 

 of cream from which it is made. Flavor is the most 

 important item in judging butter, and determines more 

 than anything else how much you get for your product. 



In Chapter XIV you will find some very interesting 

 and very valuable information about the care and feed- 

 ing of cows. Don't fail to read that chapter. 



The next step in good buttermaking is the handling 

 of the milk and the cream after it is separated. Many 

 things can happen to the milk from the time it leaves 

 the cows until it is made into butter, that greatly af- 

 fect its flavor, cleanliness or quality. In Chapter III 

 are given some pointers on the selection and care of 

 milk or cream intended for buttermaking. 



Separating the cream from the milk and the opera- 

 tion of separators have a relation to scientific butter- 



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