12 THE BUTTER INDUSTRY 



Chapter XIV 

 MARKETS AND MARKETING 



Importance Essentials in successful marketing Marketing dairy butter 

 Selling creamery butter localfy Selling to wholesale produce trade 

 Track sales Delivered sales Commission sales Contract sales 

 Speculating in futures Butter exchanges The call Butter quota- 

 tions Inspection and grading Butter rules of N. Y. Mercantile Ex- 

 change Butter rules of Chicago Butter and Egg Board Distribu- 

 tion Per capita consumption of butter in U. S. and abroad Exports 

 and Imports Pages 412-447 



Chapter XV 

 BUTTER STORAGE 



Time and duration Distribution of commercial stocks of butter Short 

 held and long "held Storage conditions Air, light and heat Humid- 

 ity Temperature Shrinkage in storage Deterioration in quality 

 Summary of effect of cold storage on quality of butter. .Pages 447-459 



Chapter XVI 

 BUTTER SCORING 



Definition The score card Valuation of defects Ethics of butter scor- 

 ingMethod and accuracy of scoring Value of educational butter 

 scoring contests Pages 459-466 



Chapter XVII 

 BUTTER DEFECTS 



Classification Description Causes and prevention of the following de- 

 fects in flavor and aroma, body and texture, color Defects in flavor 

 and aroma: Flat, stale, sour, curdy, cheesy, unclean, cowy and barny, 

 feedy and weedy, musty and smothered, garlic, moldy, yeasty, bitter, 

 oily, metallic, fishy, tallowy, storage, rancid, woody, scorched, coarse 

 Defects in body and texture: weak, greasy, salvy, crumbly, mealy, 

 leaky, gritty Defects in color: too high, too light, bleached, dull, 

 mottled and wavy, white specks, yellow specks, green specks. 



Pages 459-530 



Chapter XVIII 



COMPOSITION AND PROPERTIES OF BUTTER, MILK, CREAM, 

 SKIMMILK AND BUTTERMILK 



Butter Butterfat Soluble, volatile, insoluble and non-volatile fats 

 Melting point Physical structure Water Moisture control Factory 

 directions Relation of moisture to quality Curd Salt Lactose 

 Acid Ash Milk Cream Skimmilk Buttermilk Whey Composi- 

 tion of Ash and Separator Slime Pages 530-558 



