230 Milk and Its Products 
and its general style and appearance. Butter of good 
flavor should have the characteristic flavors well pro- 
nouneed. It should be free from any rancidity, and 
clean and pure so far as any extraneous flavor is con- 
cerned. The determination of the flavor of any sam- 
ple of butter is entirely one of individual judgment. 
To some a high. flavor is one in which the flavoring 
oils are developed almost to the verge of rancidity; 
in others, high flavor means a certain amount of the 
flavor of sour milk or buttermilk; with still others, 
that butter is esteemed of the best flavor that is 
cleanest and purest. The true bouquet of high-class 
butter is a mild, distinct, volatile flavor or combina- 
tion of flavors extremely difficult to describe, and only 
met with in perfection under the best conditions. 
The texture of butter depends upon the state of 
the granular condition of the fats. When the butter 
is first formed-in the churn it makes its appearance 
in the shape of minute irregular granules. In the sub- 
sequent process of manufacture these granules never 
completely lose their individuality, and constitute the 
so-called grain of the butter. The more distinctly 
the individuality of the granules is marked in the 
mass of butter, the better the texture. The texture 
of the butter is shown by an appearance like broken 
cast iron when a mass of butter is broken in two 
transversely, and when a metal is passed through the 
butter, as a knife or trier, if the butter be of the 
best texture, no particles of fat adhere to it. The 
texture of the butter is deteriorated if the particles 
of butter are churned in too large masses, and if 
