CHAPTER X. 

 Butter Faults. 



174. Butter faults may be divided into three maiu 

 classes or divisions : I. Faults due to improper hand- 

 ling of milk or cream before it is delivered at the 

 factory. II. Faults due to improper handling of the 

 cream at the factory before churning. III. Faults 

 arising from improper butter manufacturing proc- 

 esses. 



PART I. 



175. Butter faults as affected by conditions on 

 dairy farms. The dairyman plays an important part 

 in the success or failure of the local creamery. It 

 is in a great measure in his power to make the pro- 

 duction of fine butter possible. By neglecting to 

 perform, in a proper manner, the detail part of the 

 work (Hunziker*) pertaining to the production of 

 clean milk (Winslow**) he throws a heavy burden 

 of responsibility upon the shoulders of the creamery 

 operator. 



The insanitary conditions which still exist on 

 some dairy farms are inexcusable and would not 

 exist if the dairyman would only do as well as he 

 knows how. Some of the methods used are out of 

 harmony with modern knowledge and modern meth- 

 ods of dairying. Since the dairyman reads dairy 

 literature, the use of even a small percentage of the 



, Hunziker, Otto F., Cornell Agr. Expt., Sta. Bui. No. 197, Dec. 1901. 

 •* Winslow, Kenelm, Clean Milk, 1907. 



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