COLOR 253 



removed from the buttermilk during the churning process are 

 largely of the small type. 



Straining of Cream. Before the cream is transferred from 

 the ripening-vat to the churn it should be strained through a 

 fine perforated tin strainer. This can be conveniently done 

 during the changing of the cream from the ripening- vat to the 

 churn. Special strainers are now manufactured which can 

 be hooked onto the churn, and the cream can run directly from 

 the ripening-vat through the strainer into the churn. This 

 straining of the cream separates all the lumps which cire likely 

 to appear. It also separates any other coarse impurities which 

 may be present. If these impurities were not separated they 

 would probably be embodied in the butter and cause an unsightly 



FIG. 95. Cream and milk strainer. 



appearance. They would also be likely to injure the keeping 

 quality of the butter, but this would depend, of course, upon 

 the character of the impurities. 



Color. In order to maintain a uniform color in the butter 

 during the different seasons, it is essential that some artificial 

 color be added at certain tunes. During the latter part of 

 May and the early part of June the butter has a rich yellow 

 color, which is accepted as the standard color of butter. This 

 is often referred to as the u June color." 



There are several different butter-colors on the market, for 

 which special merits are claimed. All the colors, so far as known, 

 are efficient in imparting color to the butter without materially 

 coloring the buttermilk. A good butter-color should be a sub- 

 stance which does not impart a bad smell or taste to the butter. 

 It should possess strong coloring properties, so that very little 



