JUDGING MILK AND ITS PRODUCTS 205 
condition of the cow will manifest itself in the milk and 
the products therefrom. 
Oily or greasy flavor may be caused by churning and 
working butter at too high a temperature, or by keeping 
the milk and cream at high temperatures. It may also 
be caused by using poor color or too much color. Bad 
smelling color that shows sediment at the bottom should 
not be used. Bacteriologists claim that certain species 
of bacteria have the power of imparting an oily flavor 
to butter. 
Weedy flavors are caused by cows feeding on weeds. 
Leeks or wild onions are frequently the cause of very 
serious trouble when cows have free access to them. 
The trouble may also be caused by exposing milk and . 
cream to an atmosphere charged with objectionable odors. 
Fishy flavor, according to L. A. Rogers, is due to 
oxidation which is favored by a high acid cream and 
overworking. The latter favors oxidation by increasing 
the amount of air in butter. 
Stable flavor is caused by lack of cleanliness in milk- 
ing, and by keeping milk too long in, or near, a dirty 
stable. 
Unclean flavors are caused by dirty pails, strainers, 
and cans, filthy creamery conditions, and general un- 
cleanliness in the care and handling of milk. 
High acid flavor is due to oversoured cream or starter. 
Bitter flavor is caused by keeping cream too long at 
low temperatures. 
Texture: This includes three distinct things: (1) 
grain, (2) body, and (3) brine. 
An ideal grain is indicated by a somewhat granular 
appearance when a piece of butter is broken, an appear- 
