ON BUTTERMAKING 33 



annatto tree. Carrot juice and the extract from 

 several plants have been used. Several artificial 

 colors have been marketed, but the United States 

 pure food lavi^s prevent their use in butter. 



How much coloring is used in buttermaking? 



This depends upon the market requirements, 

 upon the season of the year, upon the strength of 

 the color, and upon the natural color and richness 

 of the milk fat. 



The amount varies between none and 2 ounces 

 for every loo pounds of milk fat. Most eastern 

 markets want a pale, straw color, while the south- 

 ern markets demand a much redder color. 



How is color added to butter? 



The color is diluted in a small amount of cold 

 water and added to the cream before churning. If 

 for any reason it is forgotten at this time, it can be 

 mixed with the salt and applied, but this is not a 

 desirable method, as the butter is usually over- 

 worked in so doing. 



What objection is there to mixing sour cream and 

 sweet cream before churning? 



1. The creams do not mix well. 



2. The sour cream churns more rapidly than the 

 sweet. 



3. There is usually heavy loss of fat in the 

 buttermilk. 



4. The color may be mottled from casein co- 

 agulated by acid in the sour cream. 



