78 DAIRYING 



36. Mention some important points in starter making. 



37. What is the standard butter score? 



38. What is the cause of "fishy" and of ''bitter" butter? 



39. What are some of the defects in butter flavor? 



40. Under what butter quality of butter is an excess of 

 brine scored? 



41. How is the texture of butter determined? 



42. What are some of the defects caused by salt in butter? 



43. What is the score of butter called "seconds?" 



44. If butter scores 88, 91, 96, what is the name of the 

 grade to which each one belongs? 



45. In what way do "firsts" differ from "extras" and from 

 "seconds?" 



46. What weights should be made in filling butter tubs 

 for market? 



47. Which is the more critical of butter quality, regular 

 customers or the general market? 



48. What is one of the very important points in selling 

 butter? 



49. What two factors tend to reduce the net receipts for 

 butter? 



50. How may moldy butter be prevented and how de- 

 veloped? 



51. Describe two good ways of preparing butter tubs for 

 fil'.ing. 



52. What amount of paraffin is commonly used for one tub ? 



53. What are some of the advantages of paraffining butter 

 tubs ? 



54. What is an important condition of a refrigerator car 

 for shipping butter? 



55. What are some of the causes of mottled butter and 

 how may they be prevented? 



56. In what way does soft butter affect mottles? 



57. Do mottles appear in butter immediately after mak- 

 ing it? 



58. How does the temperature of the wash water affect 

 mottles? 



