FARM DAIRYING 



417 



FLAVOR 



Desirable 

 Clean, Creamy pleasant bouquet, Aroma. 



Undesirable 

 DUE TO CREAMERY CONDITIONS 



Dirty (name cause if possible) . 



Churn, Vat, Refrigerator, Separator, etc. 

 Woody, Rancid, 



Poor starter, Too high ripening 



Oily, temperature. 



Dirty 

 Pails, 

 Weedy 

 Barny, 

 Cowy, 

 Feedy 



DUE TO FARM CONDITIONS 



(name cause if possible). 

 Cans, Barn, Milkhouse, etc. 

 (Name weed if possible). 



Silage, 



(Name feed if possible), 



Hay, 



Grain. 



DUE TO EITHER CREAMERY OR FARM CON- 

 DITIONS OR BOTH 



Flat, 



Smothered, 

 Fishy, 

 Turpentiny. 



Cheesy, 

 Bitter, 

 Metallic, 

 Dirty Strainer. 



Weak, 

 Tallowy, 

 Milky Brine, 

 Greasy, 

 Short Grain, 



BODY 



Desirable 



Waxy, Medium Grain (in length). 

 Undesirable 



Too much water, 

 Not enough water, 

 Water not well incor- 

 porated, 

 Leaky. 



COLOR 



Desirable 

 Uniform, Medium Shade (June or Straw). 



Undesirable 



Mottled, Wavy, Too light, 



Streaked, Too high, Not clear. 



SALT 



Desirable 



Well dissolved, Medium in Amount. 

 Undesirable 

 Gritty, 

 Not well distributed. 



Too high, 

 ght 



Too light, 



PACKAGE 



Desirable 

 Neat, Clean, Attractive. 



Undesirable 



Not suited to market, Not finished, 



Poorly packed, Moldy, 



Cheap, Not full, 



Dirty, Damaged. 



Holding butter for winter use 



It frequently is desirable on the farm to store butter during 

 the summer for use in the winter when the supply is scarce 

 and the price high. In this way it is frequently possible to 

 effect quite a saving and at the same time provide a supply of 

 high-grade butter for the entire winter. Guthrie gives the 

 method for storing butter for home use as follows : 



"The procedure of manufacturing butter and of packing it 

 should be as follows : Make the butter from cream that con- 

 tains a low acidity, or preferably from cream that is perfectly 

 sweet. This cream should be pasteurized at 145 F. for thirty 

 minutes. After pasteurization, it should be cooled to 48 or 50 

 F. and it should be held at approximately this temperature for 

 at least three hours before churning. Care should be exercised 



2E 



