ON BUTTERMAKING 47 



The covers are then applied, the weight of butter 

 marked on the tub and it is ready for market. 



What are the qualities of ideal butter? 



It should have a clean, mild, creamy flavor, with 

 a pronounced, mild, pleasant aroma. It should 

 have close, solid, waxy body, free from butter- 

 milk and undissolved salt. The color should be 

 uniform and natural, and the finish should be neat, 

 clean, and attractive. 



How is butter judged? 



A sample is drawn from the package by the use 

 of a steel butter trier. As soon as drawn it is 

 passed underneath the nose for the purpose of de- 

 tecting the aroma. The color is then examined for 

 defects and incidentally the brine is examined for 

 free buttermilk. 



The butter is then tasted and at the same time 

 tested for undissolved salt by dissolving a small 

 amount of butter between the tongue and roof of 

 the mouth. The grain and body are also noticed 

 and finally the finish and style of the package. It 

 is usually better to criticise the finish first, before 

 it is disfigured in any way. 



What form is used for scoring butter? 



Flavor 45 



Body 25 



Color 15 



Salt 10 



Style 5 



100 



