142 CREAMERY BUTTER MAKING 



bacteria have the power of imparting an oily flavor to 

 butter. 



Weedy flavors are caused by cows feeding on weeds. 

 Leeks or wild onions are frequently the cause of very 

 serious trouble when cows have free access to them. The 

 trouble may also be caused by exposing milk and cream 

 to an atmosphere charged with objectionable odors. 



Fishy flavor, according to L. A. Rogers, is due to 

 oxidation which is favored by a high acid cream and 

 overworking. The latter favors oxidation' by increasing 

 the amount of air in butter. 



Stable flavor is caused by lack of cleanliness in milking, 

 and by keeping milk too long in, or near, a dirty stable. 



Unclean flavors are caused by dirty pails, strainers, 

 and cans, filthy creamery conditions, and general unclean- 

 liness in the care and handling of milk. 



High acid flavor is due to oversoured cream or starter. 



Bitter flavor is caused by keeping cream too long at 

 low temperatures. 



TEXTURE. 



Poor grain is caused by overworking and overchurn- 

 ing ; also by too high temperatures in churning and work- 

 ing. 



Weak body is usually caused by employing too high 

 temperatures in the entire process of manufacture, in- 

 cluding the ripening of the cream. These high tempera- 

 tures usually result in overripened cream, overchurned 

 butter and consequently butter with too high a water con- 

 tent. The character of the butter fat also influences the 

 body of the butter. 



Too much brine is caused chiefly by underworking and 

 by churning to small granules. 



