The Handling of the Milk and Cream 21 



the cream stand in barns until it takes this taint. It 

 is impossible to feed silage through a cow's system to 

 produce this defect in milk and cream. If the milk 

 and cream is taken from the barn immediately when 

 drawn from the cows there will be no trouble from 

 this source. 



The feeding, breeding and care of cows is considered 

 at length in Chapter XII, especially in reference to 

 quantity of milk produced and its butterfat content. 

 Cleanliness is the most important thing to remember 

 in the care of cows. It has a direct effect on the flavor 

 of the butter produced from their milk. Sanitation is 

 the first law of good buttermaking. It is absolutely 

 necessary to success in the buttermaking business. 



The chief cause of undesirable flavors in butter is 

 the exposure of the milk to strong odors and dirt and 

 the failure to keep cream cool and sweet until it is 

 ripened for buttermaking. 



One of the best means of insuring the true butter 

 flavor is proper care of the stable. 



The proper and regular cleaning of the cows is ex- 

 tremely important. 



On some farms the cream separator never leaves the 

 barn from one year's end to the other. You know 

 the stable was never built which did not have a smell 

 in it. Just remember that milk will absorb odors 

 quicker than anything else. If milk is left standing in 

 the barn or is separated in the barn it is going to taste 

 "cowy." If the milk tastes bad the butter will taste 

 bad also. Do your separating in the milk house. 



If this is not convenient some cans can be set out- 

 side the barn door to empty the milk into. But keep 



