COMMERCIAL TESTING OF BUTTER AND CHEESE 1 55 



(i) Perfect body in butter is shown by firmness or 

 solidity under proper conditions of temperature. When 

 pressed between the fingers or on the tongue it shows 

 a certain amount of resistance. 



(2) Hard or tallozvy body is shown by excessive so- 

 hdity, being characteristic of butter made from cows 

 far along in lactation, or in the case of cows heavily 

 fed on cotton-seed meal. 



(3) Weak-bodied butter is lacking in firmness, more 

 or less soft, melting more easily on warming than a 

 perfect-bodied butter. Weak-bodied butters are usu- 

 ally salvy in texture and high in moisture. Certain 

 feeds, such as gluten meal, tend to increase the soft- 

 ness of butter. 



(4) Sticky body in butter is shown by extreme soft- 

 ness amounting to stickiness. 



Moisture. — The water in butter should be so thor- 

 oughly incorporated with the fat that it does not appear 

 in the form of free beads of water visible to the eye. 

 Water should not run off the trier when a sample is 

 drawn. The water should also be clear and trans- 

 parent. 



Testing moisture. — The sample of butter is exam- 

 ined for the appearance of moisture or brine in respect 

 to the completeness of its incorporation and its clear- 

 ness. 



Terms describing moisture. — The following terms 

 are used to describe the condition of moisture in but- 

 ter: (i) Perfect, (2) excessive, (3) milky or turbid. 



(i) Perfect moisture in butter is shown by the ab- 

 sence of any visible moisture in the form of drops. 



(2) Excessive moisture is shown by the presence of 



