126 DAIRY LABORATORY GUIDE 



straw to a deep yellow, depending upon the breed of the cow, 

 the feed she receives, and the season of the year. The aver- 

 age market demands a light straw color similar to that produc- 

 ed by June pasturage. A uniform color is demanded, which 

 makes it necessary to use artificial coloring in varying 

 amounts. 



Perfect color is a lively straw yellow, uniform and solid 

 throughout. 



Mottles are uneven colors of light and dark spots, waves, 

 or streaks. The high colors are caused by the attraction of 

 moisture from the undissolved salt. The light portions may 

 result from the action of the salt upon the buttermilk remain- 

 ing in the butter. 



White Specks are due either to particles of casein result- 

 ing from overripe cream or overripe starter, or to dried 

 particles of cream caused from lack of stirring during ripening. 



Salt. The quantity of salt usually varies from none at 

 all to an ounce per pound of butter-fat. The important thing 

 is to have the salt uniformally distributed throughout the 

 butter and thoroughly dissolved. 



Flat is the term used to describe the lack of salt. 



Gritty refers to undissolved salt, and is a most objection- 

 able defect. 



Package. This refers to the appearance of the butter on 

 the market. The trade desires the butter to be put into a 

 tub, jar, or print which is clean, neat, and attractive. 



CLASSIFICATION OF BUTTER 



It is customary in local markets to classify butter under 

 the general heads of Creamery, Dairy, and Process butter; 

 however, the large mercantile exchanges include a more 

 detailed system. 



