BUTTER DEFECTS 467 



effective means to bring the buttermakers together, where 

 they can discuss their problems and difficulties, where they 

 have an opportunity to hear lectures and see demonstrations 

 that give them new information, and where they can come in 

 close touch with the dairy schools and their staffs. 



CHAPTER XVII. 

 BUTTER DEFECTS. 

 THEIR CAUSES AND PREVENTION. 



Classification of Defects. This discussion is confined to the 

 most important butter defects which are considered individually 

 under the following few headings : flavor and aroma, body and 

 texture, color and appearance. 



DEFECTS IN FLAVOR AND AROMA. 



Flat Flavor. Butter termed flat in flavor lacks the delicate 

 flavor and aroma characteristic of "Extras" and fancy butter. 

 Its flavor lacks life. Such butter usually sells as "Firsts" on 

 the market, provided that it has no serious defect otherwise. 



The flat flavor is usually due to washing excessively in cold 

 water. Cold wash water has the power to absorb the flavor- 

 producing volatile oils of the butter when in granular form. 

 Excessive washing and prolonged exposure of the butter to 

 the cold wash water, therefore, tend to leave the butter with- 

 out much flavor, or flat. 



Occasionally butter is criticised as being flat in flavor 

 simply because it is low in salt. The use ctf more salt brings 

 out the flavor more pronouncedly. 



Butter made from sweet cream which was not subjected to 

 the ripening process and to which no starter was added, is 

 generally very mild in flavor and may be termed flat by those 

 who desire a high-flavored butter. 



Stale Flavor. The staleness and lifelessness of butter, 

 termed stale, is usually due to the advanced state of the period 

 of lactation. It is an off-flavor which is characteristic of butter 

 made in winter when the cows are approaching the end of their 

 lactation period. The cause here, as in flat-flavored butter, lies 

 in the partial absence of the flavor-producing volatile and solu- 

 ble fats, oils and acids. As the period of lactation advances, the 



