4.8 QUESTIONS AND ANSWERS 



What are some of the undesirable flavors commonly 



found in butter? 



Rancid, unclean, cowy, fishy, weedy and tallowy, 

 etc. 



What are the common causes of undesirable flavors 

 in butter? 



1. Impure milk supply. 



2. Cream exposed to bad odors. 



3. Cream too old or too ripe before churning. 



4. Undesirable bacteria found in all sorts of dirt 

 and dirty places. 



5. Impure water. 



6. Foods that impart volatile flavors such as 

 turnips, leeks, garlic, rape, etc. 



7. Too much buttermilk retained in butter. 



8. Holding butter at too warm temperature. 



A bacterial flavor can usually be told from a food 

 flavor, in that a food flavor generally passes off by 

 pasteurizing and by the use of a commercial starter, 

 while a bacterial flavor usually becomes worse with 

 age. 



What is the difference between creamery, process, 

 renovated, factory, packing-stock, and grease 

 butter? 



Creamery butter is butter made in a creamery from 

 cream separated at the creamery or gathered from 

 farmers. 



Process or renovated butter is butter made by 

 melting butter, clarifying the fat therefrom and re- 

 churning the same with fresh buttermilk, milk, 

 cream, skim milk, or other such material 



