BUTTER-MAKING 273 



Remedies: 1. Buy only the best grade of color. 



2. Buy in small quantities. 



3. Never keep the color near a radiator or boiler. 



VII. SALTING DEFECTS : Indicated by taste. 



Causes: 1. Too coarse, gritty. 



2. Unevenly distributed. 



3. Too low or too high. 



Remedies: 1. Leave enough moisture on the granular butter and 

 work sufficiently to dissolve the salt. 



2. Distribute evenly and revolve the churn a few times 



before setting rollers in motion. 



3. Too little salt often fails to bring out the best flavor. 



Too much salt leaves a coarseness of taste that covers 

 up the fine, creamy flavor so much desired in butter. 



VIII. PACKAGE DEFECTS : 



Causes: 1. Bad appearing, dilapidated package. 



2. Badly trimmed and dirty on top or sides. 



3. Butter not packed solid. 



1. The package and covers must look neat and clean and 



not be too old. 



2. Cut top of butter with a string or wire and wipe the 



dust out of the cover before placing it on the tub. 



3. Pack small amounts of butter in the tub at a time and 



use the packer after each addition. Strip the tub 

 from the butter occasionally and note the appearance 

 of the butter surface. 



TESTING BUTTER FOR FAT (Ross) 



A sample of butter about twice as large as a hen's egg should 

 be made up, parts being taken from different places in the pack- 

 age or the churn. This insures a representative sample. The 

 sample should be placed in a lightning-top sample jar or in a 

 glass-stoppered jar; a quart fruit-jar will be found useful for 

 this purpose. The butter should then be heated, with constant 

 stirring, until it has the consistency of thick cream. The pur- 



