O F E S O D AIR" CHIEF F IC R F THE AND COLD STORAGE ' mm s n . A UDDICK s J . R Co i io er . , ' ’ v r r . J N L N hi f o f i rke t n d . I EI O C e D s D a "a s a l Sto . S G C . , i i ion y o d age F - v o f a P . Chief , Di isi n o D iry roduce C v s n r R esea rc h hief , Di i io of Dai y En fo rc em en t In Charge , of Dairy La ws . I C . n harge , Milk Utilization Service S n r a r P u e ra d H H C G . OS J . I e io D i y rod c er T . PRINC IP AL SERVICES ASSIG NED TO THE STORAG E BR ANCH ( 1 ) Grading of D a iry Prod uc e ; ( 2 ) Scien tific R esea r ch i n ’ Study of World s Co n ditions in Dairying ; (4) C orr espondence a l l M atte rs relating to D a iry ing ; ( 5 ) In specti on of Perish a b Can adia n a n d United Kin gdom Po rts ; (6 ) R efrigera to r Ca r D airy Ma rket Intelligence ; (8) Pr omoting Uniformity in 5- n B d ee t "h b on ( 9 ) Ji1 d gi g utter an Ch se a E i iti s ; (10) Cold Storag e Ac t a nd Creamery C ol d Stora ge B onuses ; ” D a i L s a n d ( 1 2 the on an d Its Pr ry aw , ) Utilizati of Milk a Dairy butter as defined by The D iry Industry Act , is butter t a m ade from the milk of less h n fifty cows . Buttermaking on the farm is almost a thing of the past in some sections of the country , where Dairy buttermaking has been superseded by the cheese factory and the cre a mery . The evolution of the creamery is a natural out f w d c c - O come o the tendency to ards ivision of labour and peration , and the creamery system has many advantages which recommend it to the dairy G t a farmer . reater uniformity of produc , higher average quality , ease of marketing on account of the larger quantity to be sold as one lot and better average prices are some of the points which have made the cre a mery sys tem popular . The farmer who is within reach of a well managed creamery will do well to a t z a re C p roni e it , but the fact remains that there many dairy farmers in anada a who cannot avail themselves of the advantages of a cre mery , or of a cheese an d t h e factory , it is in the interest of producers of creamery butter that the quality of the dairy butter should be made as fine as possible . A large quantity of inferior dairy butter helps to lower the general average of the w hole Cana s t y dian output and also acts as a erious check to consump ion . If all the dair butter were of finest quality , the increase in consumption would be enormous and better avera ge prices would prevail for all butter . The annual loss to the C f farmers of anada , as represented by the di ference in the value of dairy butte r t a t and creamery but er , mounts o several million dollars a year . "r T SO o H E F ECTS I N " E E DE D AIR BU TT R d i a r The main defects in airy butter as compared w th creamery butter e , 1 ( 2 ) 3 r ( ) bad flavour , staleness and rancidity , ( ) too many shades of colou , and (4) unsuitable packages . The flavour is of the highest importance and no a m tter how good the butter may be in other respects , if the flavour is wrong , it i s r . S bound to be classed as an infe ior article taleness and rancidity , so com m on in dairy butter are due largely to th e fact that the cream and the butter t a re i self not kept at a low temperature . ' th e m i lk Any taint that may be in or cream will , to some extent , be carried th e . butte rm into butter Therefore , the dairy ake rs will see at once the n ec es si t y for having healthy cows , providing them with wholesome feed and pur e , c water and having the cream properly taken care of until time for hurning . " t " Feeds that will in ure the flavour of but er 1 . Turnips and turnip tops . 2 R . ape or rye 3 . Decayed ensilage . 4 L n i on s ' r . o o eaks , , apples in large quantities . - 5 . Weeds such as sage brush rag weed stink weed , , . Other causes of taints in butter " ’ 1 . Unclean condition of cows udders and teats at milking tim e . 2 . i Milk ng in unclean stables . 3 . a Using unclean , wooden galv ni z ed or rusty milking pails . 4 S a i th . e th s epar t ng milk in e tables . 5 . Improperly cleaned separators . K 6 . l r eeping the cream in ce lars or othe places where there a re r oots or vegetables . 2 K 55 7 . eeping the cream in cellars for several days at a temperature over s degree F . 8 . Cows drinking water from stagnant ponds , or water contaminated with seepage from barnyards . r S 9 . Exposure of milk o cream to g asolene odours . uggestions for avoid ing a gasolene flavour in butter are given on page 3 . D H E ES "To P ODU CE L VOU D " CON ITION S T AT ARE N C S AR R FINE F A RE CREA r e - e P u e Wa t r . Th cows should have at all times an abundant supply of W pure water to drink . hen cows are compelled to drink the water of swamps , s a muddy ponds or sluggi h stre ms and ditches , in which there is dec aying animal n t a m en a c e ' to matter , includi g heir own droppings , there is constant their health a n d s - rst . , unles the cows are in good health , they cannot give fi class milk More a over , the mud , often full of foul germs , which collects on the legs , fl nks and f m a udders of the cows and alls into the ilk at the time of milking , is direct source of infection . a l — n ss S t Whe cows have free acce to salt at all times , they will keep in better health , will give more milk , and the cream from this milk will have a be w r tter flavour , and keep sweet longer , than hen they do not get any at all , e receive it only at intervals . "d ici n — C g leanliness in the stable is desirable at all times , but especially a r at milking time the st ble should be clean and f ee from dust . The udders , w t teats and fl a nks should be clean when the co s are being milked . Only brigh , G z d ifli ul t clean , tin pails should be used to milk in . alvani ed pails are c to keep c lean and bad flavours h ave been traced to their use . — U ten si l s Fine flavoured crea m cannot be obtained unless the utmost care be exercised in cleaning and sterili z ing all u tensils with which the milk and cream t c ome in contact . D airy tinware should be rinsed in luke warm water , hen ru washed in hot w a ter containing a little washing soda , using a b sh (not a an d h t c loth) on both the inside outside . Next , scald t oroughly with boiling wa er w th and place where they ill drain and dry , preferably exposed to e sunshine . s a i " a n d The cheesecloth milk tr iner s a source of ob ectionable flavour in cream e d y Th e butter unless it is washed , boil d and ried quickl after each milking . W i a o n ewer ty pe , consisting of a combination of re mesh and bsorbent c tton i s strainers , lessens the danger of poor flavours . The cloth part of the strainer i m a n h small and inexpens ve , so that a new piece y be used for each milki g , t us th e avoiding any possibility of contaminating milk from this source . S EP ARAT ION OF MIL K The centrifuge or cream separator i s the most reliable and best method of skimming milk at the farm . t "1 s Some of the a dvantages over the old s yle gravity methods are ( ) les loss ’ - - k 2 a nd o 3 of f at in the skim mil , ( ) a better m re uniform quality of cream , ( ) 4 - less time an d l a bour required , and ( ) the skim milk is in the best possible condition for feeding young stock . r — Ha n d li n g a n d Ca r e of S ep a r a to .