DAIRY LABORATORY GUIDE 125 



result from using too much or too old butter coloring. The 

 cause is sometimes attributed to certain kinds of bacteria. 



Cowy flavor suggests animal odors, and may appear in the 

 spring when the cows are first turned to pasture. It may 

 appear in milk from a cow that is sick or in a feverish condi- 

 tion. 



Texture. Texture refers to the grain and to the body of 

 the butter. It is determined by the appearance and feeling 

 of the sample on the trier. The globules of fat cohere to one 

 another rather loosely and irregularly during the churning. 

 They retain this same position in the body of the finished 

 product, unless the cream is churned too warm or the butter 

 is washed and worked improperly. 



Perfect texture allows the butter granules to retain their 

 individuality, and when broken apart the fractured ends will 

 appear like broken steel. It also allows the back of the trier 

 to be free from a greasy appearance when withdrawn from the 

 sample. A good body will show firmness under the thumb 

 when examined at ordinary temperatures. 



Salvy texture is due to washing or working the butter at 

 too high temperatures or to overworking. These destroy 

 the grain, which makes the butter appear sticky or greasy 

 and pull apart like gum. 



Tallowy texture results from the presence of much hard 

 fats in the butter-fat, due to the cow's being too long in lacta- 

 tion or to chilling the butter in extremely cold wash water. 



Poor grain refers to a lack of proper mechanical methods 

 in making the butter. 



Weak body refers to butter which is soft and salvy in 

 texture and in which the moisture is high or not thoroughly 

 incorporated. It may be the result of the feed the animal 

 receives, as green grass, or from too high temperatures. 



Color. The natural color of butter varies from a light 



