166 



THE BOOK OF BUTTER 



Smith. 1 " Cold storage butter may be very low in score with- 

 out any noticeable change in acidity." It should be noted 

 that the first of the above conclusions was under creamery 

 refrigerator conditions, and that the latter observations 

 were under cold storage conditions in which the temper- 

 ature was 6 C. On the general market at least, the acid- 

 ity of the butter cannot be taken as a criterion of flavor. 



TABLE XIX 



125. Fishy flavor. Fishy butter has a peculiar mack- 

 erel taste and odor. Its character is more pronounced 

 than any other flavor. Fishy flavor is common in many 

 countries, and is one of the usual flavors in cold storage 

 butter unless it has been manufactured from sweet cream. 

 Gray and McKay 2 conducted preliminary work on the 

 fishy flavor, but the first exhaustive research on this 



1 Rahn, Otto, Brown, C. W., and Smith, L. M., Keeping Qual- 

 ities of Butter, Mich. Agri. Col. Exp. Sta., Tech. Bui. 2, p. 43, 

 1909. 



2 Gray, C. E., and McKay, G. L., The Keeping Qualities of 

 Butter Made under Different Conditions and Stored at Different 

 Temperatures, U. S. Dept. of Agri., Bui. 84, p. 23, 1906. 



