192 FIRST PBINCIPLE8 OF AGBICULTURE. 



ity, texture, and color. These are the result in large 

 measure of the management of the milk and cream, and 

 the method of making the butter. Good flavor, for in- 

 stance, belongs to some extent to certain of the fats them- 

 selves, though largely to the changes which occur in the 

 ripening of the cream, a process of fermentation which 

 can be controlled by the butter-maker. In fact, certain 

 ferments have been discovered and isolated, which, if 

 added to the cream, will give to the butter the delicate 

 flavor so pleasing to the palate. This method of securing 

 uniform quality in respect to flavor is likely to become 

 an important feature of butter-making. 



Bad Flavors or Odors may be due to certain foods, as 

 cabbage, poor hay, fermenting brewers' grains, and ensi- 

 lage, and to such weeds as garlic. Butter will also absorb 

 the odors of foods, decaying substances, etc., with which 

 it comes in immediate contact; hence products possessing 

 distinct flavors should not be stored in the dairy room. 



The Keeping Quality of butter is governed to a great 

 degree by the method of making. If the cream is properly 

 ripened and churned, the butter well worked and evenly 

 salted, it will, even under ordinary conditions, retain its 

 original quality for a long time ; while if the processes 

 have been carelessly conducted, the buttermilk not com- 

 pletely removed, and unevenly salted, it will soon lose its 

 good qualities; the casein which has been left in it will 

 decay, and cause it to become rancid. 



Texture. — When butter is solid, and shows a decided 

 granular structure rather than a greasy appearance when 

 broken, it is said to possess good texture. This is gov- 

 erned by the character of the milk and method of manage- 



