BUTTER FOR STORAGE 357 



butter over from one season to the next. This butter was held in 

 storage approximately eighteen months, at a temperature below 

 zero, and when taken out of storage it showed little or no deterio 1 

 ration. Holding this length of time is, of course, not the rule, 

 as most of the butter put into storage is not held over six months, 

 or at most nine months. 



Butter going into storage and butter coming out of storage 

 are both sold by grade. The changes that take place in storage 

 butter will depend, to a very large extent, upon the condition of 

 the butter when going into storage, also upon the material from 

 which it was made and the temperature at which it has been held. 

 Butter held at high temperatures deteriorates quite rapidly and 

 becomes rancid in time. 



Butter for Storage. One of the most common defects found 

 in butter made from raw cream is what is known to the trade 

 as cheesy or fishy flavor. The condition of the material used has 

 a direct bearing upon the changes that take place. If butter is 

 made from sweet cream, or cream nearly sweet, that has been 

 efficiently pasteurized, there is very little danger of its going 

 fishy; on the other hand, if the material used is not of good 

 quality, the chances will be very favorable to its either becoming 

 fishy or showing other deterioration defects that are found in poor 

 storage butter. 



In a large shipment of butter, made at Strawberry Point 

 under the direction of one of the authors, the cream used had 

 been efficiently pasteurized and its quality was all that could be 

 desired in the way of flavor. The butter was held in New York 

 in storage for between six and seven months. The average score 

 on flavor, when entering storage, was 38.17, and on body 24.88; 

 when coming out it was, flavor 38.25 and body 24.92. 



The condition of the material used in the manufacture of 

 butter, that is, the milk or cream, has a pronounced bearing upon 

 the quality of the butter when it comes out of storage. Butter 

 made from cream with a low acid and light salt will keep in storage 

 better than butter made from cream with a high acid, especially 

 if the acid has been developed in the cream without being con- 

 trolled by the manufacturer. 



