COMMERCIAL TESTING OF BUTTER AND CHEESE 163 



(1) Perfect body in butter is shown by firmness or 

 solidity under proper conditions of temperature. When 

 pressed between the ringers or on the tongue it shows 

 a certain amount of resistance. 



(2) Hard or tallowy body is shown by excessive so- 

 lidity, being characteristic of butter made from cows 

 far along in lactation, or in the case of cows heavily 

 fed on cotton-seed meal. 



(3) Weak-bodied butter is lacking in firmness, more 

 or less soft, melting more easily on warming than a 

 perfect-bodied butter. Weak-bodied butters are usu- 

 ally salvy in texture and high in moisture. Certain 

 feeds, such as gluten meal, tend to increase the soft- 

 ness of butter. 



(4) Sticky body in butter is shown by extreme soft- 

 ness amounting to stickiness. 



Moisture. The water in butter should be so thor- 

 oughly incorporated with the fat that it does not appear 

 in the form of free beads of water visible to the eye. 

 Water should not run off the trier when a sample is 

 drawn. The water should also be clear and trans- 

 parent. 



Testing moisture. The sample of butter is exam- 

 ined for the appearance of moisture or brine in respect 

 to the completeness of its incorporation and its clear- 

 ness. 



Terms describing moisture. The following terms 

 are used to describe the condition of moisture in but- 

 ter: (i) Perfect, (2) excessive, (3) milky or turbid. 



(1) Perfect moisture in butter is shown by the ab- 

 sence of any visible moisture in the form of drops. 



(2) Excessive moisture is shown by the presence of 



