482 BUTTER DEFECTS 



the cartons to dry out, either by aging them or by aerating 

 them in a warm room, preferably with the aid of forced air cir- 

 culation, or both. It is advisable to store all printed cartons in 

 a dry room and preferably in a moderately warm atmosphere. 

 This hastens the aging and drying of the ink and the expulsion 

 of ink odors detrimental to the flavor of the butter. 



Prevention of Oily Flavor. In consideration of the above 

 observations concerning the causes of oily flavor in butter, at- 

 tention to the following points may serve to overcome this de- 

 fect or to avoid its recurrence : 



1. Do not flash pasteurize cream that is high in acid. If 

 the cream cannot be secured in sweet condition, standardize 

 its acidity to about .25% acid before pasteurization. If this is 

 not possible, use the vat or holding process of pasteurization. 



2. Do not dilute cream with water. Instead of rinsing the 

 cream cans with water to reclaim the remnants of cream they 

 contain, blow these remnants of cream out of the cans with 

 steam, inverting the cans over steam jets. 



3. Use as little water as possible when rinsing cream and 

 foam out of forewarmers and vats. It would be preferable to 

 use skimmilk instead of water for this purpose. If the cream is 

 too rich, containing above about 33% fat, dilute it with sweet 

 milk, skimmilk, condensed milk or dissolved skimmilk powder. 

 This adds solids not fat to the cream and assists in protecting 

 the fat globules against mutilation during pasteurization. Stand- 

 ardize all cream to about 33% fat before the cream is pas- 

 teurized. 



4. Do not run the flash pasteurizer at excessive speed. 

 Use a machine of such capacity that crowding it is unnecessary. 



5. Do not expose the hot cream, while cooling, excessive- 

 ly to air and light. In the place of a surface coil cooler, use 

 a cooler which protects the hot cream against these agents. If 

 no such cooler is available run the cream from the flash pas- 

 teurizer direct into the vats and do all the cooling in the vats, 

 preferably with the covers partly down. 



6. Do not overwork the butter. Regulate its moisture con- 

 tent by proper adjustment of the churning temperature, rather 

 than by an effort to reincorporate water into too firm butter 

 by overworking. 



