COMMERCIAL TESTING OF BUTTER AND CHEESE 151 



ter, turned around once and then drawn out, bringing- 

 with it a long, round phig as a sample. The plug, as 

 soon as drawn, is examined for flavor by smelling and 

 next by tasting. It is then broken across 

 to examine the grain or texture, and then 

 other qualities are examined in turn. 



TERMS USED IN DESCRIBING 

 QUALITIES OF BUTTER 



O 



The qualities that have been selected 

 to serve as a basis or standard in the 

 commercial testing and scoring of but- 

 ter are as follows: (i) Flavor, (2) tex- 

 ture, (3) body, (4) moisture, (5) color, 

 (6) salt and (7) appearance. 



Flavor. — By flavor is meant the qual- 

 ity that is perceptible to the senses of 

 smell and taste. The sense of smell is, 

 as a rule, capable of being developed so 

 as to be more highly sensitive than the 

 sense of taste in detecting variations of 

 flavor. The flavor in normal butter is 

 due to the formation of certain organic 

 compounds in minute quantities during 

 the cream-ripeningf process. What spe- ^^^' 



1 1 , BUTTER TRIER 



cinc compounds these are has not yet 



been learned. The odor is not that of lactic acid, 



since that is odorless. 



Testing Flavor. — The flavor is obtained by placing 

 the plug of butter under the nose as soon as possible 

 after the plug is drawn. A portion of the butter is 

 also tasted. 



