486 BUTTER 



3. To protect hot pasteurized cream from air and light by 

 cooling under cover. 



4. To avoid excessive dilution of cream with water and to 

 standardize all cream before pasteurization to about 33% fat or 

 below with skim milk or milk, and to about .25% acid by the use 

 of a suitable neutralizer, in the case of sour cream. 



5. To not permit the cream to lie in the vats for an 

 abnormal period of time and to churn it at an acidity of about 

 .3% or below. Especially should cream not be held over night 

 in improperly tinned copper vats. 



Fishy Flavor. The fishy flavor is a defect especially com- 

 mon with storage butter, though fishiness in fresh butter and 

 butter only one to three weeks old, is by no means a rare occur- 

 rence. Fishiness is a very serious butter fault, objectionable to 

 most consumers and one which greatly depreciates the market 

 value of the product. Fishy butter is shunned on the open mar- 

 ket. It seldom grades above a poor "Seconds." 



Causes of Fishy Flavor. Milk, cream and butter may be- 

 come fishy in flavor when kept in close proximity to fish, in 

 which case the dairy product absorbs the odor. The possibility 

 of tainting butter from this source is pretty generally under- 

 stood and recognized. In Great Britain and Ireland the law 

 requires railway companies to provide separate cars for the 

 carriage of fish and butter. 



Again, the fishy flavor of butter may be due to the cow 

 herself. Weigmann 1 reports a case where an individual cow 

 which received the same feed and care as the rest of the herd, 

 persistently produced a fishy milk. The fishy flavor of her milk 

 was so marked that when mixed with the milk of the remainder 

 of the herd, the mixed milk also became intensely fishy in flavor. 

 In another case a cow produced milk with a fishy flavor only 

 during the hot summer weather. This investigator further 

 states that in Schleswig-Holstein, Germany,' the opinion prevails 

 that cows yield fishy milk when they pasture in the marshes 

 which are periodically flooded by the tide and on the grasses 

 of which small crabs and other sea fauna dry and decay. Lew- 

 kowitsch 2 also reports that fishy butter is met with in Norway, 



1 Weigmann Mykologie der Milch, 1911, p. 124. 



2 Lewkowitsch Chemical Technology and Analysis of Oils, Fats and 

 Waxes, Vol. II, 1914, p. 798. 



