STATE DAIRY ASSOCIATION. 723 



Tub No. C. Flavor is a trifle on thf^ bitter order, otherwise a good 

 piece of butter. 



Tub No. 7. Butter has a lardy flavor, possibly due to frozen milk. 

 It has also a flavor as though considerable oil meal was fed to the 

 cows. Cream should have been ripened to a higher degree of acidity, so 

 as to produce more lactic acid. Indications are that your butter was 

 a trifle overworked. 



Tub No. 8. Flavor very unclean. Indicates old, overripe cream. 

 Butter rancid. Butter salvy, overworked. Too light in salt. More salt 

 would have been a benefit. 



Tub No. 9. Flavor a trifle unclean and has too high an acid, what 

 we call a coarse flavor. Cream was ripened at too high an acidity. It 

 seems to be too fresh for scoring. Body greasy, soft, indicates over- 

 working. 



Tub No. 10. Has a trifle unclean flavor, also shows that cream 

 caiTied too high degree of acidity, indicates cream and milk were kept 

 under unclean conditions. Trifle aged. 



Tub No. 16. .Butter has unclean flavor, indicates old cream. Cream 

 and milk should be delivered in good sweet condition in order to malie 

 a good piece of butter. This butter is too fresh for scoring. Body is 

 weak and salvy. By fresh butter we mean butter that is being scored 

 too soon after being churned. 



DAIRY BUTTEK. 



Tub No. 26. Has a tallowy flavor. 



Tub No. 27. Flavor unclean; has a foreign flavor. Butter mottled. 

 Should have been worked a little more. 



Tub No. 28. Has a decided foreign flavor. Something on the paint 

 order. 



Tub No. 29. Very badly oversalted. Has hurt the body and flavor. 



Tub No. 30. Flavor good; badly mottled. More working would have 

 overcome that. 



Tub No. 31. Some silage flavor. 



Tub No. 32. Flat. More salt would help. A little acidity in the 

 cream would help. 



Tub No. 33. Bitter. Due to cream being held too long at low tempera- 

 ture before churning 



