193 



The odor and taste of wild onion was not removed from 

 the milk and cream by any method of treatment employ- 

 ed. Cream was washed as above with and without salt- 

 peter, and at different temperatures, but the onion taste 

 and flavor were not removed. Butter made from the 

 treated cream was rejected by the Station customers. 

 Rapidly and slowly heating milk and cream to various 

 high temperatures did not remove the objectionable 

 qualities imparted by the onion. 



Cream was thoroughly mixed with ether and carbon 

 bisulphide and these were then evaporated. The onion 

 flavor was partly removed in both cases, but the cream 

 retained enough of the ether and carbon bisulphide to 

 render it unfit for use. 



The compound in the bitter weed which gives milk a 

 bitter taste is held very largely, if not entirely, in the 

 milk serum. The more completely the serum is separ- 

 ated from the fat the less is the degree of bitterness in 

 the cream. The compound in the wild onion which 

 gives milk a bad flavor is held very largely, if not en- 

 tirely, by the fat, and the more completely the serum is 

 separated from the fat the more concentrated is the 

 onion flavor in the cream. 



Washing cream makes it thick and necessitates adding 

 considerable skim milk, which may be a starter, to bring 

 it to a proper consistency before churning. If a large 

 amount of starter is used to thin with, a shorter length 

 of time is required for ripening, therefore the cream 

 should be watched closely until the proper degree of ripe- 

 ness is reached. 



The term starter as used above means sour milk that 

 is used to sour the cream . 



Cream containing bad flavors but not sour enough to 

 be clabbered, can often be improved by washing. The 

 thicker the cream the less likelvis it to sour and clabber. 



