DAIRYING 



27 



character of the butter fat also have an important influence on 

 butter texture. When cows first go to pastuure from dry feed 

 the butter usually has what is called a "weak body." 



Judging Butter Color, Salt and Package. 



566. The greatest and most common defect in color is 

 "mottles" but objections are also made as to the amount of 

 color such as "too high" or "too low." The color should be 

 bright and even with no streaks or white specks in the butter. 

 Unless some market wants a particular shade, the color of 

 natural June grass butter is a good color standard. 



567. The salt in butter must be all dissolved and evenly 

 distributed, a "gritty" salt or defective flavor from impure salt 

 are the most common of objections to butter on account of the 

 salt. 



568. The butter package should be clean with no finger 

 marks on it or rounded corners on square bricks. Solid packing 

 will leare no holes or pockets in the butter and a towel should 

 never be used to cover the top of the package. 



569. The following illustration of a score card gives an idea 

 of the way in which the quality of butter may be expressed 

 by figures : 



Selling Butter on Basis of Its Quality. 



570. Selling butter according to its quality is a practice 

 that has been discussed to some extent in recent years. It 

 seems only fair that butter scoring 96 points should sell at a 

 higher price than butter scoring 93 and 93 butter should sell 



