COMMERCIAL TESTING OF BUTTER AND CHEESE l6l 



(7) Tallowy flavor is like that of tallow. 



(8) Cowy flavor refers to the animal odor, particu- 

 larly as noticed in the breath of a cow. It appears to 

 be especially prominent in cows freshly turned into 

 pasture. 



(9) Fishy odor is rather suggestive of salted cod- 

 fish. It is usually due to a special form of fermentation 

 appearing in the milk and cream. 



(10) Tainted flavor covers a variety of odors and 

 tastes that are offensive in varying degrees. 



(n) Stable flavor is the one characteristic of cow 

 manure. 



(12) Weedy flavor includes such abnormal flavors as 

 may come from onions, leeks, cabbages, turnips, etc. 



(13) Cheesy flavor suggests the flavor of cheese and 

 is due to fermentation changes in the proteid of but- 

 ter; it is more common in unsalted butter. 



Texture. The texture of butter refers to what is 

 called the grain and depends upon the condition of the 

 butter-granules. In its first formation in churning, 

 butter appears in very small, irregular grains or gran- 

 ules. These grains retain their individuality in large 

 measure throughout the rest of the process of butter- 

 making and even in the finished product. The more 

 distinct the individuality of the granules can be kept 

 in making the butter into a solid mass, the better is 

 the texture. 



Testing texture. The granular texture of butter 

 is seen when a plug or chunk of butter is broken into 

 parts transversely, giving somewhat the fractured ap- 

 pearance seen in broken steel and free from a smooth, 

 greasy appearance. Another method of testing tex- 



