BUTTER DEFECTS 517 



when they receive largely dry fodder and grain by-products, the 

 butter has a very light yellow and often an almost white color. 



It is well known that the Channel Island breeds, the Jersey 

 and Guernsey, are capable of yielding a much more yellow butter 

 than the Holsteins and Ayrshires. This is explained by Palmer 

 to be due largely to the fact that some breeds (Jerseys and 

 Guernseys) make use of more feed carotin than others (Hoi- 

 steins and Ayrshires). 



It is also a matter of common knowledge that the natural 

 color of butter varies with the period of lactation. Palmer 

 states that no breed difference in color exists immediately after 

 parturition, the colostrum milk of all cows being very highly 

 colored due to a relatively large amount of carotin in the milk- 

 fat. As the period of lactation advances the intensity of the 

 color decreases. In the case of the Jerseys and Guernseys the 

 color does not diminish as rapidly and not to so great a degree 

 as in the case of the Holsteins and Ayrshires, so that even in 

 winter when most of the cows approach the end of the period of 

 lactation and when the carotin content of the feed ration is low, 

 the Channel Island breeds are 'still producing a light yellow 

 butter, while the butter of the Holsteins and Ayrshires is almost 

 white. This is explained to be due to the fact that the Channel 

 Island breeds are storing up a reserve of carotin in their body 

 fat in summer when the succulent pasture supplies them with an 

 abundance of carotin and on which they draw in fall and winter 

 when the feed is largely devoid of this coloring pigment, while 

 the Holsteins and Ayrshires are unable to do this to the same 

 extent. 



In order to satisfy the demand of the butter market and to 

 maintain uniformity of color at a time of the year when, espe- 

 cially in Holstein and Ayrshire localities, the natural color of 

 butter is practically white, artificial butter color is added. 



Too High Color. As previously stated the trend of the best 

 butter trade is toward a light, straw-colored butter. In these 

 markets, therefore, butter with a deep golden yellow color is not 

 desired. While, in winter, when the natural color of butter is 

 very light, the buttermaker is in a position to meet these demands 

 by modifying the amount of artificial color added, in early sum- 



