162 Milk and Its Products. 



colored should be uuiform, of a bright golden 

 yellow color, free from any reddish tinge. The 

 demand of different markets varies considerably in 

 regard to the shade of color desired. 



In regard to salt, the quality of the butter is 

 not necessarily affected by the amount of salt, that 

 being established by the demand of the trade for 

 which it is intended, but the salt, in whatever de- 

 gree added, should be completely dissolved, and 

 should be uniform throughout the whole mass of 

 butter. The finish of the butter, in whatever form 

 packed, should be such that it Avill present a neat, 

 clean, attractive appearance. The different qualities 

 of butter are ranked in importance in accordance 

 with the following scales : 



Flavor 40 to 45. 



Texture 25 to 30. 



Color 10 to 15. 



Salt 10 



Finish . , 5 



