5^7 



WILLIAM SMITH. The Making and Marketing of Butter. Trans- 

 actions of the Highl. and Agric. Soc. of Scotland, 5th. Series, 

 Vol. XXI. Edinburgh 1909, pp. 42-51. 



The annual value of the milk produced in the United Kingdom 

 is over 50 million pounds sterling (1262 millions of francs), and 

 one third of the whole is used in butter making. 



This industry is one in which scientific knowledge is of par- 

 amount importance. The difference in price between the choicest 

 and inferior brands is sometimes as much as 50 per / and unfor- 

 tunately in this country a large proportion of the butter made is 

 still of an inferior quality. Our dairy schools and itinerant classes 

 are beginning to cause our butter makers to produce a better 

 article but this tuition has no command over the breed of the cow 

 nor over the production of the milk and it is here that the science 

 of the choicest butter-making begins. 



The belief that the richness of the milk can be regulated al- 

 most at will by feeding has been contradicted by careful experi- 

 ments which prove that it depends most on the breed of the cow 

 and that it can only be slightly altered by the feeding. On the 

 other hand it must not be supposed that poor feeding will pay. 

 A well nourished body is essential to the prolonged production as 

 well as to the richness of the milk. 



It is certain that a great deal of the inferior butter produced 

 is due to the want of knowledge as to how the cream ought to be 

 prepared for churning. The majority of dairy men have heard of 

 the " starter " and know that this is advocated for the production 

 of the finest and best keeping butters. But many seem to have 

 vague ideas as to what it is, and how it is to be obtained and 

 applied' 



The " starter " is a culture of bacteria capable of ripening 

 cream to the best advantage. That cream or milk must by ripened 

 for the best results is a point beyond debate and the process is 

 considered complete when 0.75 per cent of acid has been produced. 



Once it was difficult to obtain a good " starter." Cultures of 

 bacteria were, and are still, sold in a preserved dry or liquid me- 

 dium. The novice may experience much difficulty in preparing 

 from the culture a " starter " ready for adding to his cream, as 

 these cultures may have to be propagated before use and so the 

 leading firms have placed on the market a " starter " prepared in 

 milk and ready for use. 



