46S BUTTER 



per cent of the flavor-producing elements decreases and is lowest 

 at the time the cows are ready to go dry. Observant butter- 

 makers know from experience that, when all their cream comes 

 from stripper cows, their butter always has more or less of this 

 stale flavor, and that the addition of but a few cans of cream or 

 milk from fresh cows will make a wonderful improvement in 

 the flavor of their butter. At the beginning of the period of 

 lactation when the cows are fresh, as is generally the case in early 

 summer, the milk contains the maximum per cent of volatile and 

 soluble fats and acids and the stale flavor is entirely absent in 

 butter made from such milk or cream. 



While the use of a good active starter generally assists in 

 minimizing the stale flavor, it seldom will overcome it entirely, 

 because the natural flavoring principles in the milk and cream 

 which are necessary in order to secure the full benefit of the 

 starter, are lacking or are present in insufficient quantities in 

 cream from stripper cows. Stale butter seldom grades " Extras." 



The stale flavor is frequently attributed also to old cream, 

 or cream having been held too long before churning. In most 

 cases of cream that has been held for a long time, however, the 

 staleness is expressed by more specific off-flavors, resulting from 

 fermentation, or absorption of odors from environment, and it is 

 doubtful if the so-called stale flavor of butter can conclusively 

 be traced to old cream. 



Sour, Curdy and Cheesy Flavor and Aroma. This defect is 

 characteristic of much of the butter that is made from high-acid 

 cream, such as gathered cream and cream shipped long distances. 

 The sourness is noticeable particularly in the odor or aroma of 

 the butter. If otherwise perfect such butter usually scores a poor 

 "Firsts" or a good "Seconds." It is rejected by the critical trade 

 and is unfit for storage as it tends to deteriorate rapidly. 



The sour flavor and aroma are usually largely due to cream 

 that arrives at the creamery in very sour condition. It may be 

 avoided by neutralizing the cream and thorough washing out 

 of the buttermilk. Frequently sour butter is the direct result 

 of overripening the cream, or starter, or both, and of leaving too 

 much buttermilk in the butter. Attempts to produce high- 

 flavored butter by only slightly washing the butter and causing 



