BUTTER JUDGING AND GRADING 79 



handle attached to one of these halves, it would 

 be a crude likeness of the butter trier. By 

 plunging the trier into a package of butter and 

 giving it a one-half turn, the plug is withdrawn for 

 examination. The body or texture is first noted be- 

 fore it is softened by the temperature of the room. 



BUTTER TRIER 



Body. The body should be firm and waxy to 

 the pressure of the thumb, free from surplus mois- 

 ture, the brine clear (not milky), and it should not 

 be greasy, tallowy, spongy, or sticky. 



Flavor. The flavor should be clean, mild, rich, 

 and creamy, with a mild, pleasant aroma. Some of 

 the commoner faults are as follows : 



Flat, lacking in flavor, which is due usually to in- 

 sufficient development of the lactic acid in ripening. 



Rancid, that is, an undesirable, strong flavor com- 

 monly caused by milk or cream being old or over ripe 

 before churning. 



Unclean. This may be due to stable contamination 

 or unclean utensils. 



Weedy. Flavors that are suggestive of weeds 

 that are likely to be found in the pasture. 



Sour Usually caused by insufficient removal of the 

 buttermilk in working, and sometimes caused by very 

 thin cream. 



Feverish. A comparatively new term describing a 

 sickish flavor from cows in an unhealthy condition, 

 such as sexual excitement or diarrhoea. 



