THE COMMON FAULTS OF BUTTER. 191 



Butter made from the milk of cows that have been in milk for 

 a time is generally firmer than that from the milk of recently 

 calved cows, and usually possesses also a less fine flavour. With 

 regard to the influence of the feeding of the cows on the condition 

 of the butter, it has been proved that colour, smell, flavour, keep- 

 ing qualities, and in a very special degree the solidity of the butter, 

 are dependent on the properties of the food consumed by the cow. 

 In a much greater degree, however, the condition of butter is in- 

 fluenced by the treatment of the milk before churning, by the kind 

 of churning, and by the method in which the raw butter is worked. 

 These conditions have a greater influence than the food. 



In addition to the above-mentioned points, the appearance, the 

 smell, the flavour, the solidity, the fat percentage, the quantity, and 

 the condition of the brine of the butter and its keeping qualities, 

 have all to be taken into account in judging of its condition. The 

 condition of butter depends on the condition of the milk, as well as 

 on the method of treatment, the feeding of the cow, on the lactation 

 period, probably also on the breed, the individuality, and the age of 

 the cow, but above all on the method in which the butter is manu- 

 factured. 



In order to test the firmness of butter, it is repeatedly pressed with 

 the flat side of the blade of a knife, and a piece is cut off in order to see 

 whether the butter sticks to the knife. By pressing, it is easy to obtain for 

 inspection a drop of brine. If the flavour of butter be desired to be tested, 

 a small piece is taken with a perfectly clean knife, spread on the small 

 finger of the free hand by means of the other hand, lifted to the mouth, 

 not with the knife, left a short time on the tongue, and then swallowed, 

 the butter being pressed against the gums in the act of swallowing. If 

 preserved butter tasted, after 8 to 14 days, perfectly pure and fine, and if 

 it possessed the proper appearance and grain and the required firmness, 

 and especially if the brine be perfectly clear and not in too large a 

 quantity, it may be asserted with a high degree of probability that it will 

 keep excellently, and that it is suited for use as preserved butter, that is, 

 for packing for export in metal boxes. Butter with milky brine may 

 possess all other good properties, but it never keeps long. 



Although we know little for certain with regard to the special action 

 of individual foods on the condition of butter, the remarks which have 

 already been made in 18 may be regarded as worthy of attention. 



104. The Common Faults of Butter. The undesirable properties 

 which are observed in butter are for the most part caused by 



