282 MANUAL OF MILK PRODUCTS 



fat almost free from taste and odor. To be again 'made to 

 resemble genuine butter ' it must have restored to it the butter 

 characteristics or similitude of texture, granulation, and flavor. 

 For this purpose the processed or renovated butter is usually 

 mixed with milk or skim milk, or buttermilk, or cream, sweet 

 or sour, and granulated by cooling. It may or may not have 

 common salt or artificial coloring added. To ' resemble genuine 

 butter' the article must have passed through these or other 

 processes subsequent to melting, so that it looks, smells, and 

 tastes like ' butter,' having a similar appearance, consistency, 

 texture, and flavor." 



The United States Department of Agriculture uses the form 

 of report blank shown below in its official inspection of the 

 manufacture of renovated butter: 



UNITED STATES DEPARTMENT OF AGRICULTURE 

 BUREAU OP ANIMAL INDUSTRY 



DAIRY DIVISION 



Report of Renovated Butter Factory Inspection for Week Ending . . . , 191 



Number of inspections made Monday, Tuesday, Wednesday, Thursday, 



Friday, Saturday. 



Factory No District of 



Business name of establishment 



Name of owner or company 



Post-office address . . 



SANITARY CONDITION 



1. Are surroundings clean and in sanitary condition? 



2. Is interior of factory, floors, drains, walls, partitions, stairs, etc., in sanitary 



condition ? 



3. Is ventilation good ? 



4. What is the general condition of all apparatus and utensils in regard to 



cleanliness ? 



MATERIALS USED 



5. Packing stock Quality Grade 



6. Estimate what per cent, if any, is rancid, sour, cheesy, moldy, unclean, or 



otherwise objectionable 



