Quality and Condition of Butter
As parcel-post shipments of butter are likely to be subjected to conditions, especially during the summer, which may cause deterioration and injure the quality of the butter, it is highly desirable that every possible precaution be taken before shipment. Particularly is this true of farm-made butter, because conditions affecting its quality and condition usually can not be controlled as easily on farms as in creameries. However, farm-made butter should be marketed just as satisfactorily as creamery-made butter when it is properly made and prepared for shipment.[6]
[6] Those desiring information on making farm butter may secure, upon request to the Division of Publications of the United States Department of Agriculture, a copy of Farmers’ Bulletin No. 876, entitled “Making Butter on the Farm.”
It is necessary to maintain proper conditions in the care of the milk and cream and the making of butter if a marketable product is to be produced. Too much importance can not be given to the maintaining of cleanly conditions in the stable and in other places where the milk, cream, or butter are produced or kept, for they absorb odors and spoil very quickly. It is important, too, that these products be kept in a cool place. High temperatures should always be avoided as heated cream or butter produces a soft, oily condition in the finished product which is undesirable. In manufacturing butter on the farm or in a factory the buttermilk must be removed and washed out, and the proper amount of salt must be incorporated evenly. Frequently parcel-post shipments of farm butter are unsatisfactory to customers because proper methods were not used in making it, and thereby the quality and condition of the butter were injured before it was shipped. For the satisfaction of customers it is important that a uniform quality of butter be produced.
Fig. 2.—Three stages of a parcel-post package of butter; Wrapped, opened, showing print of butter.