DAIRYING 



Comments on the Sweet-Cream Butter. 



522. When one day old it had almost no aroma but a 

 fresh, sweet-cream taste. Its texture was more like the pas- 

 teurized than the raw-cream butter; very little moisture showed 

 on the surface and it had a close solid body. After three days 

 this butter had a suggestion of age in its aroma, but the taste 

 was still sweet. The butter remained in this condition for 

 three weeks, gradually getting a little more defective in aroma, 

 but still sweet to the taste. At that time the flavor was de- 

 cidedly strong, like that of old butter. The flavor did not 

 improve after the first day, but gradually showed its advancing 

 age by becoming a trifle rancid rather than by developing a 

 clean, sour taste. 



Comments on the Pasteurized-Cream Butter. 



523. When this butter was one day old it had a clean taste, 

 but not much aroma; it was rather flat but resembled the raw, 

 sour-cream butter more than that made from sweet cream. 



After three days, more aroma developed and this continued 

 to increase until the butter was three weeks old when the 

 aroma changed somewhat, becoming a trifle sour. No other 

 indication of age was shown until the butter was five weeks old, 

 when a slightly old taste began to be noticed. The texture of 

 this butter was close, but not smeary, and fully equal to that 

 of the raw ripened cream. The butter surface, however, showed 

 almost no brine but looked dry and smooth, quite different from 

 that of the raw-cream butter 



Comments on the Raw-Cream Butter. 



524. The day after churning the flavor of the raw-cream 

 butter was the highest of the three. The butttr aroma in- 

 creased a trifle each day for about two weeks when the butter 

 began to show age, and in three weeks it was decidedly strong, 

 almost rancid. The texture of this butter was coarser and more 



