Department of Dairy Husbandry
If a person is interested, and is equipped, the making of farm butter and cheese can be made a profitable way of handling the milk and cream. There is no place where so high a quality of butter and cheese can be produced as on the farm, if properly done. The health and cleanliness of the cows, the kind of feed, barn sanitation, the handling of the milk and cream, and all the conditions under which butter and cheese are manufactured can be controlled better on one farm than on many farms. By manufacturing and offering for sale a good and uniform quality of butter and cheese a high class market can be obtained. There is always a class of customers willing to pay a premium on dairy products provided they can be assured they are strictly first-class. The making of butter and cheese on the farm involves many details and considerable work. For this reason most dairy farmers prefer to sell their raw material rather than to make it into butter and cheese on the farm. Many dairy farmers, however, make butter and cheese enough to supply the home demand. It is of equal importance to supply this demand with products of the best possible quality. The curd of milk contains much human food value. Often this is not at all made use of as a human food. Soft cheeses can be made on the farm that are palatable and that supply protein nutrients cheaply. These directions for making butter and cheese on the farm are published in response to the many inquiries received on this subject.
cheese, butter, dairy science, cheese making
South Dakota Experiment Station, South Dakota State College of Agriculture and Mechanic Arts
Larsen, C. and Jones, V.R., "Making Butter and Cheese on the Farm" (1916). Agricultural Experiment Station Bulletins. 164.