CHURNING 117 



overworking or working when too warm. When 

 broken the end should show minute particles of 

 brine, small and clear and sparkling, diffused all 

 through the butter. 



Flavor is better tasted than described. The test 

 is: allow a small piece to melt in the mouth and in- 

 hale the breath slowly over it and exhale through 

 the nose. The nose will detect any improper flavor 

 sooner than the palate. Flavor is affected in many 

 ways. If undesirable bacteria have been allowed to 

 get into the milk before setting, no subsequent 

 treatment can prevent the fault showing in the 

 flavor of the butter. Underripening gives a flat 

 flavor. Overripening is even more injurious, both 

 to flavor and texture; the butter has a bitter flavor 

 and quickly becomes rancid. 



Color must be made to suit the market. It is a 

 matter of taste. The general rule is a medium color, 

 dark enough so that no traces of a lardy appearance' 

 remain. Overripening is often a cause of mottled 

 butter. 



One motto should be conspicuous in dairy practice : 

 " Like causes produce similar results." Methods 

 and practices that produce prime butter at one time 

 will do so at every other time. If there be a dif- 

 ference in the results there must have been a change 

 in the causes. When a prime butter has been made 

 the same methods should be followed to secure 

 favorable results again. 



Good sales from a dairy depend upon the dairy's 

 reputation. This is made by the uniform quality of 

 the products. Modern methods and appliances per- 

 mit almost perfect uniformity in practice. Where 

 this is attained, uniform results must follow. 



