FARM DAIRYING 



ripening. Scrapings of dried cream, or the crust 

 on unstirred cream, due to evaporation, may cause 

 white flakes in the butter. 



Leaky, water-logged butter is over-charged 

 with moisture from high temperature in churning 

 and washing, gathering the butter into lumps in 

 the wash water, and giving it but the minimum 

 amount of working. The maximum amount of 

 water allowed by law is 1 6 per cent. Butter usually 

 has from 1 2 to 15 per cent. 



Off flavors in butter may be traced to decayed 

 or muddy food, — weeds, turnips, etc., over-ripe 

 cream, impure water, absorption of odors from 

 the atmosphere in the stable or cellar or kitchen, 

 contamination by dirt, sick cows, cows long in 

 milk, or keeping butter at too high a temperature 

 or in unsanitary surroundings. 



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