MILK AND ITS PRODUCTS 



183 



account of the small amount of cream available on most 

 farms. Lack of interest and of knowledge as to the proper 

 me : hods also affects the quality of the product. When proper, 

 facilities are provided and the right methods are followed, 

 th( quality of butter made on the farm may easily be su- 

 pei ior to that made in the average creamery. To do this it 

 is i ecessary to have suffi- 

 cient cream to make it 

 po^ sible to churn at least 

 twice and preferably 

 th] ee times each week. 



170. Facilities Needed. 

 It is very desirable, but 

 of course not absolutely 

 necessary, to have a sep- 

 arate room arranged for 

 but ter making. Some- 

 times a basement room, if 



it is well ventilated and lighted, can be utilized with advan- 

 tage. A concrete floor provided with a drain saves a great 

 deal of labor in cleaning apparatus. Some means of cooling, 

 either ice or an abundance of very cold water, is indispensable. 



171. What is Good Butter. Butter that has the qualities 

 which make it satisfactory to the consumer always sells 

 readily. While there is some variation in individual taste, 

 the general market demands the same quality everywhere. 

 The following is the common score card for judging butter. 



FIG. 53. A good milk house, an important 

 part of the equipment on a dairy farm. 



Flavor 

 Body . 

 Color . 

 Salt 

 Package 



45 



25 



15 



10 



5 



100 



