Wisconsin Dairymen's Association / Eleventh annual report of the Wisconsin Dairymen's Association : held at Elk-horn, Wis., January 31, and February 1 and 2, 1883. Report of the proceedings, annual address of the president, and interesting essays relating to the dairy interests
Curtis, T. D.
Undetermined points in butter-making, pp. 41-49 PDF (2.0 MB)
0 ELzvzn ANNUAL REPOr up OF or dispel the fine aroma, by chemical action? Is the use of brine advisable in washing butter? Does covering butter with brine help preserve it? If brine is used, what is the best temperature for washing butter? What is the best temperature of brine for keeping butter. Shall we color butter? If so, why? Does coloring im- prove the flavor? Does it injure the flavor? Does it injure the keeping qualities of butter? Why did the Boston buy- ers, at the late National Butter, Cheese and Egg Convention, caution against high coloring? How can we keep butter? Shall it be kept without salt or with salt? What is the best temperature for keeping? Does a low temperature hasten decay when butter is again raised to a higher temperature? Is there a temperature at which butter will keep and not thereby have its keeping qualities at a higher temperature injured? These are a few of the questions that naturally suggest themselves to one who is trying to get at facts and princi- ples. Very few, if any of them, have received final and satisfactory answers. Who, then, can say that he knows all about butter making? Who can conscientiously and un- derstandingly say that he knows much, if anything, about it? Yet, we all make butter, and those who do not make money by it, lose money. Would it not be a better and surer business if it were plat on a scientific basis? So it seems to me; and for the purpose of specifically directing thought to the several points indicated, I have raised these queries. I hope they may stimulate butter makers to care- ful and scientific experiments, in which all the varying con- ditions shall be noted and taken into the account. Science and practice must unite to solve these questions. I might go on and give specific answers to most or all of my questions. My answers would be based on facts, ob- servations and testimony. But of what value are my opinions, or those of any one else, in the absence of well set- tled principles having a scientific application? We never can call butter making a science, nor even one of the arts, until we are able to fix upon some -sort of a basis on which we can all agree. Until then, if 'I am permitted to live, I shall remain simply an inquirer. But what marvel is it that 46
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