492 BUTTER 



pers and cartons of print butter and the liners and paraffined 

 tubs and cubes of bulk butter, protect the butter against exces- 

 sive exposure to air and light. While the butter remains in the 

 creamery, it is usually kept at a temperature considerably be- 

 low that at which heat alone is capable of producing tallow- 

 mess. Butter intended for immediate consumption (within 

 one to three weeks) does not become tallowy, even at ordinary 

 ice box temperature, such as it is exposed to in the store and 

 in the home, unless it contains other agents that cause tallow- 

 iness. The bulk of the butter going to the tropics is packed in 

 hermetically sealed tin cans, excluding the air and light and 

 thereby greatly minimizing the action of heat. Butter intended 

 for prolonged storage, rarely develops tallowiness, because the 

 low temperature of commercial cold storage sufficiently retards 

 the action of air and light. Although under present commercial 

 conditions of manufacture and handling of butter, air, light 

 and heat are improbable causes of tallowiness, their importance 

 should not be ignored and every effort should be made to pro- 

 tect butter against these agents. 



To run the hot pasteurized cream over a surface coil cooler} 

 located near windows with transparent panes or with open 

 sash, where it is exposed to the direct sunlight, and possibly 

 to air currents; to keep the pasteurizing vats open during the 

 entire process of heating, holding and cooling; to work butter 

 on an open table near the window, and to expose the butter 

 in the print room and later in storage excessively to air, light 

 and heat, are dangerous practices, which jeopardize quality and 

 may readily lead to tallowy flavor in butter. 



3. Presence in Cream and Butter of Metals and Metallic 

 Salts. Oxidizing agents, such as metals and their salts, are 

 capable of turning butter tallowy in a very short time. These 

 agents act as oxygen carriers or catalizers. Iron and copper 

 and their salts, also the alloys of copper, such as brass and 

 German silver, belong to this class. The copper, copper salts, 

 and the alloys of copper are the most active metals, metallic salts 

 and alloys that enter into the problem in commercial butter- 

 making. Iron oxide also has specific catalytic action which 

 aids the oxidation process, while in the case of iron bases and 



