232 Milk and Its Products 
colored should be uniform, of a bright golden 
~ yellow color, free from any reddish tinge. The 
demand of different markets varies considerably in 
regard to the shade of color desired. 
In regard to salt, the quality of the butter is 
not necessarily affected by the amount of salt, that 
being established by the demand of the trade for 
which it is intended, but the salt, in whatever de- 
gree added, should be completely dissolved, and 
should be uniform throughout the whole mass of 
butter. The finish of the butter, in whatever form 
packed, should be such that it will present a neat, 
clean, attractive appearance. The different qualities 
of butter are ranked in importance in accordance 
with the following scales: 
Fiavor'e oe ase aa Gea whe aw ee ee 40 to 45 
TOxtare) 6.650400 6 es a eee ge eee 25 to 30 
C05) () a a a 10 to 16, 
Salt. 0 isc eee ee ee et eee ee 10 
