254 CHURNING AND WASHING BUTTER 



of it would have to be added in order to impart the desirable 

 color. It should not be injurious to health. Some colors are 

 prepared from the fruit of the annato tree, which grows in the 

 East Indies and South America. The coloring matter on the 

 inner part of the covering of this fruit is dissolved in a suitable 

 oil, such as sesame or hemp. 



Before any of the proper commercial butter-colors were put 

 upon the market, extracts of carrots, marigold, saffron, and 

 annato were used. The yolk of eggs has also been used to 

 some extent. It is said that carrot-juice is the most healthful 

 butter-color. 



The amount of color to add depends upon the market require- 

 ments, and upon the season of the year. As was mentioned 

 before, in June little or no color should be added. As the summer 

 season advances the amount of color added can be gradually 

 increased. During winter, while the cows are on dry feed, 

 the maximum amount of color is generally used. Color require- 

 ments of the butter vary considerably at the same season of the 

 year. American markets demand a higher color than European 

 markets. The northern markets desire a light straw color, 

 while the southern markets want a deeper color, almost an 

 orange color. The Jewish trade requires uncolored butter. 

 In some of the European countries no color is used. The 

 English market, which is the greatest butter market in the world, 

 demands butter that has a very light straw color. The main 

 object in coloring butter is to maintain a uniform color during 

 the different seasons of the year. The amount of color to add 

 during the different seasons will usually vary between none and a 

 trifle over 2 ounces for every 100 pounds of fat. 



The color should be added to the cream before the churn 

 has been started. If this has not been done, the butter can be 

 colored by mixing the color with the salt. The salt should 

 then be well distributed and worked into the butter until the 

 body of the butter assumes a uniform color. The chief objec- 

 tion to this method is, that it is difficult to work in the color 

 thoroughly without injuring the butter. 



The sole object in adding color is to give the butter a more 



