BUTTER-MAKING 



269 



Remedies: 1. When cream is kept over night to be churned the next 

 morning, it should not contain more than .55 per cent 

 of acid. 



2. Cream should not be cooled down after ripening with 



the idea that it will keep its fine, creamy, acid flavor 

 until churned several hours later. 



3. Start ripening the cream below 68 degrees F. 



4. Old or over-ripe cream or milk should not be mixed with 



sweet cream, but churned separately. Milk or 

 cream, even under the most favorable conditions, 

 should not be kept longer than two days. 



5. After churning, keep the butter in the refrigerator at a 



temperature of 50 degrees or below. 



V. OILY OR GREASY FLAVORS : 

 taste and smell. 



Indicated by an oily and greasy 



1. Holding the milk or cream at too high a temperature 



before delivering to the creamery. 



2. Ripening, churning, and working when at too high a tem- 



perature.' 



3. Using a poor grade or too much butter color. 



Causes : 



Remedies: 1. Hand-separator cream should be cooled to 60 

 within an hour after separating. 



2. Do not ripen the cream above 65 degrees F. Churn 



and work at low enough temperature so that one 

 washing of the granules will take out all of the butter- 

 milk ; it will then be in such condition that the butter 

 will not turn greasy while being worked. 



3. Never use bad smelling color or one that has a sediment 



at the bottom; use no more color than is necessary 

 to satisfy your trade. 



VI. FISHY FLAVORS : Indicated by a bad taste and fishy smell. 



Causes: 1. Uncleanliness in handling the cream and milk at the 

 farm. 



2. Leaky cream or milk vats at the creamery. 



3. May be produced by certain species of bacteria. 



Remedies: 1. Keep separators, pails, cans and tanks for cooling clean 

 at all times. 



2. Never use a leaky vat, dipper or can for handling milk 



or cream. 



3. If produced by certain species of bacteria it is certain 



that they grow in dirt, hence cleanliness is necessary. 



