BUTTER DEFECTS 473 



many weeks. In the fall also there is a tendency in some sec- 

 tions for this flavor again to appear. 



The complete eradication of the garlic plant is the most satis- 

 factory method of avoiding trouble and is practicable on thejpr- 

 dinary dairy farm. Those interested in such eradication should 

 write to the Department of Agriculture, Washington, D. C, for 

 Farmers' Bulletin 610, entitled, "Wild Onion; Methods of Eradi- 

 cation", and Farmers' Bulletin 608, which gives directions for re- 

 moving the garlic flavor of milk. 



MOLDY BUTTER 



The genuine moldy flavor of butter is usually due to the pres- 

 ence and growth in cream and butter of certain species of molds. 

 Frequently storage butter, that has reached an advanced stage of 

 deterioration, develops a very marked disagreeable moldy odor 

 and flavor. 



Causes of Mold Spots on Butter. The greatest objection of 

 moldy butter, however, does not lie in its objectionable flavor, 

 but rather in the appearance on and in the butter of mold specks 

 and spots which render it unsightly and cause much loss to the 

 creamery'and the butter dealer. 



This butter fault is especially prevalent in summer and usually 

 shows up in the course of a few days after manufacture. Whole- 

 sale receivers practically every summer complain of moldy butter. 

 They find the butter to be spotted with mold specks of a greenish- 

 brown to black color. These specks are located largely on the 

 surface of the butter, especially in the lower sections of the butter 

 tub. In aggravated cases the mold specks penetrate the butter to 

 a considerable depth and frequently they permeate the entire 

 tub. Even if butter scored an "Extras" in all other points, moldy 

 butter would be classed as a "Seconds" and would be sold by the 

 dealers as such at a great sacrifice in price. The difficulty and 

 trouble of removing all traces of mold from moldy butter is 

 great and expensive. Much butter is wasted, new tubs and 

 liners have to be supplied, and much labor is required. Upon 

 storage at not very low temperature butter occasionally be- 

 comes completely coated with a matting of molds. The fila- 

 ments often grow so long that the surface is actually bearded. 



