BUTTER FOR STORAGE 361 



used was from milk separated at the creamery and contained 

 nearly 40 per cent fat. After being pasteurized and cooled to 

 churning temperature it was held for about three hours. After 

 the cream was put into the churn a large per cent (25 to 30 per 

 cent) of starter was added and churning followed immediately. 

 Butter made in this way secured first place at the leading Cana- 

 dian Exhibitions in 1903. The beneficial effects of the use of 

 good raw material and a good starter should again be noted. 

 Leclair maintains that by adding a starter to sweet cream and 

 churning immediately the flavor-producing substance can be 

 developed in the butter after it is churned. He says that if 

 sweet cream is churned with a portion of sour milk or starter 

 the butter will have about the same flavor after standing as it 

 would have if the cream were ripened. Some have tried to 

 improve the flavor of butter by adding a starter directly to the 

 butter and working it in with the salt. According to the Internal 

 Revenue regulations, butter of this kind would be deemed 

 adulterated and be subject to a tax of 10 cents a pound. 



