CONTENTS xiii 

 CHAPTER XXI 



PAGE 



DEFECTS FOUND IN BUTTER SOME OF THE CAUSES AND THEIR PREVENTION 323 



1. Flat or Insipid Flavor 323 



2. Stable Flavors : 324 



3. Flavors Acquired by Absorption 324 



4. Cheesy Flavor 324 



5. Sour Flavor 325 



6. Faulty Factory Conditions 325 



7. Feed Flavors 327 



8. Removal of Garlic or Onion Flavors 327 



A. To Eradicate Wild Garlic 328 



9. Advance in Lactation, Winter Feeds and Stable Conditions 329 



10. Tallowy Flavor 332 



n. Metallic Flavors 335 



1 2. Fishy Flavor 336 



CHAPTER XXII 



JUDGING AND GRADING BUTTER 340 



1. Standard for Judging 340 



2. Manner of Judging 341 



A. Body 341 



B. Flavor 341 



C. Color 341 



D. Salt 342 



E. Style 342 



3. Classification Grades and Scores 342 



A . New York Classif cation . '. 342 



B. Chicago Classification 347 



4. Export Butter 350 



CHAPTER XXIII 



COLD STORAGE AND BUTTER FOR STORAGE PURPOSES 352 



1. History of Cold Storage . . 352 



2. Mechanical Refrigeration 353, 363, 375 



3. Benefits of Cold Storage 353 



4. Cost of Storage 355 



5. Should Cold Storage Butter be Branded? 356 



6. Butter for Storage 357 



7. Working and Packing Butter for Storage Purposes 360 



