39 



ules as soon as practicable from the remaining constituents of the 

 milk — the milk-sugar and casein in particular ; and to acoomphsh 

 this end by means which do not decompose the fatty compounds in 

 the butter. Aside fi*om the well recognized beneficial influence 

 of good pasture and water ; it is manifest that the fragrance and 

 sweetness of butter depends to a large extent, if not entirely, on an 

 unimpaired neutral state of the various fatty compounds of which 

 the butter consists ; whatever induces changes in these, is detri- 

 mental, and ought to be excluded. An unnecessary exposure to the 

 air at a higher temperature than 58° to GO*^ F., particularly as long 

 as the casine and the sugar of milk are not yet entirely removed, and 

 the butter itself is stiU in a spongy condition reacts most seriously in 

 that dh'ection. As soon as the churning has been finished, we en- 

 deavor to remove the buttermilk and render the fresh butter com- 

 pact and hard. To accomplish this, salt is added, either in the 

 form of a fine granulated mass, or in a concentrated solution. An 

 amount depending to some extent on the quantity of moisture in 

 the butter. The salt acts in various directions ; it contracts the 

 the butter and thus causes a free discharge of the buttermilk ; it 

 dissolves the coagulated casein and thereby aids to remove it ; it 

 fills the fat mass with a saturated sahne solution, which excludes 

 the air and serves as an antiseptic towards the small quantity of 

 casein, which a hmited washing has left behind. The casein is what 

 chemists call a nitrogenuous compound ; it is most remarkable on 

 account of its disposition to break up into disagreeably smelling and 

 tasting substances, and to impart its own instability to other 

 more stable compounds, as for instance, butter. Pure butter is 

 the most complicated natural fat, consisting of not less than eight 

 fatty acids in combination with a substance known in its iusolated 

 state by the name of glycerine. Four of these acids in their inso- 

 lated condition are solids ; four of them are liquids, These latter 

 acids are remarkable for then' impleasant odor and taste ; while 

 still in combination with that pecuhar compoiand, glycerine, 

 that strong odor is not noticeable, but as soon as that combination 

 by any cause is disturbed, the objectionable odor and taste be- 

 come noticeable and we recognize the iact by saying the butter is 

 rank. The fatal reaction of castin on butter is merely a matter of 

 time, which salt, even under favorable condition, can only delay. 

 The following rules are endorsed b}^ practical and successful butter 

 manufacturers : protect your milk against every ofiensive odor ; 

 collect the cream before tlie milk is sour*; ferment the cream gently 



