48 How to Make Creamery Butter on the Farm 



Do not allow butter color to freeze, as this causes 

 specks in butter. 



Sometimes we get butter color from the stores that 

 has been on hand for years, and has lost its strength 

 or has been adulterated and is of no value. When 

 buying color get it as fresh as possible and from re- 

 liable companies. Old color imparts a rancid oily 

 flavor to butter. 



The color should be the shade of yellow which is 

 produced when the cows are in the pasture in the early 

 part of summer. The color should be uniform, that is, 

 not mottled or streaked. Uneven color is usually 

 caused by the salt not being thoroughly distributed, 

 and in this way indicates too little working. If the 

 color is decidedly too high or too low it would be 

 counted a defect even though it be uniform. 



