OF THE 

 \ COLLEGE OF 



CHAPTER IX. 



Butter Color 



When and How to Use Color. 



COLOR should be added to cream before it is 

 churned. The amount of color will depend 

 upon the market, kinds of cows milked, time 

 of year and kind of feed used. The cream from Jer- 

 sey or Guernsey herds usually need little, if any color. 

 Holstein and other breeds produce white butter and 

 color must be used to get an even color. This will 

 have to be governed to meet conditions by the one 

 who churns. 



For mixed herds, in winter, add one teaspoonful of 

 color to each 5 gallons of cream testing from 18 to 

 25% butterfat; and one and one-half teaspoonfuls for 

 cream testing from 25 to 35% butterfat. No color 

 need be used when cows are on full grass, unless dur- 

 ing a very dry season. 



Should you forget to add the color to the cream be- 

 fore churning, you may include it with the salt just 

 before working the butter. First add the color to the 

 dry salt, mixing it thoroughly, then add the mixture 

 to the butter and proceed with the working. Be care- 

 ful not to spill any of the color or colored salt mix- 

 ture on the shelf or rollers in the barrel. Color should 

 be mixed with salt only when it is dry, never with wet 

 salt. 



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