CRL'AMERV BUTTER MAKING 135 



It is difficult to describe an ideal butter flavor. It may, 

 perhaps, be likened to the flavor of clean, uncontaminated, 

 well ripened cream, that is, it should be rich and creamy. 



Texture. This includes three distinct things : ( i ) 

 grain, (2) body, and (3) brine. 



An ideal grain is indicated by a somewhat granular 

 appearance when a piece of butter is broken, an appear- 

 ance quite similar to that of the broken ends of a steel 

 rod. 



Body refers to the consistency of butter. In other 

 words, it refers to its degree of firmness or its ability 

 to "set up" well at ordinary temperatures. 



Krine refers to the amount and character of the water 

 in butter. It should be as clear as water and not present 

 in such quantities as to run off the trier. 



Color. The essential thing in color is to have it 

 uniform. It should have a little deeper shade than that 

 produced by June pasturage. Artificial coloring is there- 

 fore necessary. 



Salt. As with color, the essential thing with salt is to 

 have it evenly worked through the butter and none of it 

 should remain undissolved. 



Package. Butter should be well packed and the top 

 covered with cheese cloth and saturated brine. The 

 package should be neat and clean and in no way mutilated. 



BUTTER SCORE CARDS. 



The score card contains the "score" or judgment as 

 given by the judge. In commercial judging of butter a 

 score card is used which is quite similar to the one given 

 below. 



