CHURNING 303 



The amount of butter color to be used varies greatly with 

 locality, season of year and markets. In localities where the 

 Channel Island breeds greatly predominate, less artificial color- 

 ing is needed than where the cream comes largely from Holstein 

 and Ayrshire cows, the latter naturally producing a butter with 

 a much lighter shade of yellow. 



During the summer months and as long as the cows are 

 on succulent pasture the natural shade of yellow is quite sut- 

 ficient for the bulk of the trade and no artificial butter color is 

 needed. Towards fall the natural color of butter becomes light- 

 er, necessitating the addition of small amounts of artificial 

 color in order to suit the trade. As the intensity of the natural 

 color diminishes, in late fall and winter, more artificial color is 

 needed to maintain a uniform shade of yellow. This is due to the 

 cows being on dry feed and to the advanced stage of the period of 

 lactation of the majority of cows. 



The demand of the market is an important factor deter- 

 mining the amount of color to be added. American markets 

 demand a higher shade 'of yellow than European markets. The 

 southern markets require a deep yellow butter, the eastern and 

 northern markets a straw color. The Jewish trade demands 

 uncolored butter. 



The amount of artificial butter color that must be added, 

 then, varies greatly under these diverse conditions and it ranges 

 from none to about 4 ounces for every 100 pounds of fat in 

 the churn. 



One ounce of butter color for every hundred pounds of 

 butter fat in the churn is a fair average amount. For the con- 

 venience of the farm buttermaker the following equivalents 

 of one ounce per 100 pounds of fat are given : 

 For 100 pounds fat use 1 ounce color 

 For 1 pound fat use 5 drops color 

 For 1 gallon 30% cream use 12 drops color 

 For 5 gallons 30% cream use 1 teaspoonful color. 



The above figures should be considered only as very ap- 

 proximate averages, which it may be necessary to modify in 



