222 MODERN METHODS OF TESTING MILK 



ture is to pass a knife-blade or butter-trier through 

 the butter; when it is withdrawn, the trier is clean 

 and free from any greasy appearance, if the texture 

 is good. 



Terms describing texture. The terms used to de- 

 scribe texture are (i) perfect, (2) poor grain, and 

 (3) salvy. 



(1) Perfect texture in butter is shown by the gran- 

 ular formation, as described above. 



(2) Poor grain texture in butter is shown by less 

 marked grain and a more or less smooth, greasy ap- 

 pearance on the broken surfaces. 



(3) Salvy texture applies to butter in which the 

 grain is more or less destroyed and the smooth, greasy 

 appearance of the broken surface is very marked. 



Defective texture in butter is caused by allowing 

 the butter-granules in the churn to become too large 

 and by working too much or at too high a tempera- 

 ture. The granular texture of butter is completely de- 

 stroyed by warming butter to near its melting point. 



Body. By this term is meant the quality of consis- 

 tency, firmness or hardness, as shown by not melting 

 or softening too easily. 



Testing body. The body of a sample of butter can 

 be ascertained by pressing a portion of the plug be- 

 tween the thumb and fingers, and also by pressing be- 

 tween the tongue and roof of the mouth. 



Terms describing body. The terms used to de- 

 scribe the body of butter are: (i) perfect, firm or 

 solid, (2) hard or tallowy, (3) weak-bodied, (4) 

 sticky. 



