490 BUTTER DEFECTS 



eream and butter of metallic salts, such as iron and copper lac- 

 tates, which act as oxidizers and catalizers, and the presence in 

 the cream and butter of diverse ferments and their products. 

 Prevention of Fishy Flavor. In order to minimize the 

 danger of butter going fishy before, during and after cold storage, 

 attention to the following phases of manufacture is recom- 

 mended : 



1. Secure as fresh, sweet and unfermented cream as pos- 

 sible. Systematically grade the cream for quality and churn 

 first and second grade separately. 



2. Use only non-rusty cans that are thoroughly cleaned, 

 rinsed, steamed and dried before they are returned to the farmer. 



3. Keep the copper surfaces in forewarmers, pasteurizers, 

 coolers and vats well tinned, do not permit exposed copper sur- 

 feces to become coated with verdigris, wash all forewarmers, 

 pumps, pasteurizers, coolers, vats and conduits thoroughly each 

 day and flush them out again with hot water immediately before 

 use the next day. 



4. If the cream arrives at the creamery sour, neutralize 

 it to about .25% acid. 



5. Do not dilute cream with water. If cream is too rich, 

 standardize it to about 33% fat by the addition of sweet milk or 

 sweet skimmilk. 



6. Pasteurize all cream, but do not run the heated cream 

 over an open surface cooler. Protect it against excessive ex- 

 posure to the air and light. 



7. Churn the cream with an acidity of .3% or below. 



8. Do not overwork the butter. 



Tallowy Flavor. This butter defect refers to butter which 

 has a distinct taste and odor of spoiled tallow. Tallowy butter 

 is usually, but not always, bleached in color, and may be en- 

 tirely white. Very old tallowy butter may change to a pinkish 

 brown color. Tallowiness is a defect which renders butter 

 utterly unfit for the market. 



Butter may, and frequently does develop a tallowy flavor 

 and odor and a bleached color within a few weeks of the date 

 of manufacture, though this defect usually requires from three 



