60 How to Make Creamery Butter on the Farm 



Where Cattle Run Outside. 



Feeding large quantities of oat straw. 



Cows during long period of lactation (old milk 



cows) . 



Feeding rutabagas before milking. 

 Eating corn stalks. 



What Causes Flat Flavor. 



Not ripening cream enough. 

 Churning sweet cream. 

 Not using salt enough. 



What Causes Gritty Butter. 



Using too much salt. 



Using salt dry and cold. 



Using coarse-grained salt. (Never use any kind 



of salt other than regular butter salt). 

 Using too cold water to wash butter. 

 Not having salt dissolved in butter. 

 Not working butter enough. 



What Causes Low "Over-Run." 



Churning too warm heavy loss of butterfat in 



buttermilk. 



Churning too cold having hard small granules. 

 Not incorporating moisture in butter. 



THE DEFECTS IN MILK AND CREAM WHICH 

 CAUSE TROUBLE. 



From Flavors. 



Absorbed from air. Poor ventilation. 

 Stables unclean. 



