20 How to Make Creamery Butter on the Farm 



ing the market value of the butter. Perfect flavor is 

 difficult to describe, but well known to the majority 

 of butter consumers. 



The grain and color of the butter are governed 

 mostly by the churning and working processes, and 

 will be considered in the chapters on those subjects. 



The flavor of butter and what affects it will have our 

 attention here. Important as flavor is considered 

 among butter traders and prize contest judges, it is 

 even more important to the consumer, the people who 

 eventually buy and eat the product. In fact, flavor is 

 almost the sole consideration by which most consum- 

 ers judge butter. If the flavor of your butter is "off" 

 the people won't buy it. 



The two things that have more to do with flavor of 

 butter than anything else are the feed and care of cows, 

 and the manner in which the milk and cream are 

 handled before churning. 



The Flavor From Certain Feeds, 



such as turnips, beets, etc., can be eliminated if the 

 cows are fed right after milking time. This is a fact 

 generally understood by farmers and dairymen. 

 Rancid flavor from feeding rape can only be overcome 

 by discontinuing such feed. Rape is so strong and 

 pronounced in flavor that it is impossible to make 

 good butter when it is used as feed for your milk 

 cows. 



Silage Flavor. A very common trouble, especially 

 in the winter months when cows are fed large quan- 

 tities of silage in poorly ventilated barns. It is caused 

 not by the silage as a feed but by letting the milk or 



