BUTTER-MAKING 267 



SECONDS 



27. Shall be a grade next below FIRSTS. 

 Flavor. Must be reasonably good. 

 Body. Must be solid boring. 



Color. Fairly uniform, but may be mottled. 

 Package. Good and uniform. 



THIRDS 



28. Shall be a grade below SECONDS and may consist of promiscuous 

 lots. 



Flavor. May be off flavored and strong on tops and sides. 



Body. Not required to draw a full trier. 



Color. May be irregular or mottled. 



Package. Any kind of package mentioned at time of sale. 



The common defects which are found in butter, together with 

 their causes and methods for prevention, are summarized by 

 Michels 1 as follows : 



BUTTER DEFECTS AND HOW TO CORRECT THEM 



The following pages of this bulletin, wri tten by Michels, are intended 

 as a ready reference that will aid the butter and cheese-maker in locat- 

 ing the most common defects found in butter and cheese, their prob- 

 able cause and a remedy that may be applied. 



A DEFINITION OF GOOD BUTTER 



FLAVOR, should be rich, pleasing, creamy and suggest nothing objec- 

 tionable to either the taste or smell. 



BODY, should be firm and waxy. 



COLOR, should be even, showing a luster and an oat straw shade unless 

 the particular market wants a different color. 



SALT, well dissolved and just enough to bring out the highest flavor 

 of the butter. 



PACKAGE, clean and neat in appearance. 



BUTTER FLAVOR DEFECTS 



I. CURDY FLAVORS: Indicated by a sour cottage cheese smell 

 and taste. 



1 Wisconsin Bulletin, No. 182. 



