GO MODERN BUTTER MAKING. 



curdling and wheying off and the possible produc- 

 tion of alcoholic fermentations. 



78. The pink or brown starter. Heating the starter 

 milk twice to about boiling point has a very detri-. 

 mental effect on the quality of both the milk sugar 

 and the lactic acid. There are more starters spoiled 

 by overheating the milk than many butter makers 

 imagine. The milk invariably takes on a brownish 

 color when overheated. This indicates that the milk 

 sugar has caramelized by reason of having been 

 scorched. By changing the condition of the sugar, 

 an inferior quality of lactic acid is produced. It 

 is only natural that when the milk sugar is scorched, 

 the starter will have a burnt flavor. This flavor 

 is also imparted to the butter by the use of such a 

 starter and it destroys the fine '"bouquet" so desir- 

 able in butter. Such a starter is usually spoken of 

 as a pink or brown starter and as having a schorched 

 or burnt flavor. 



79. Burnt flavor in starter due to milk used. 

 There is a peculiar flavor in the milk of some herds 

 during the fall, known as a burnt flavor. This 

 peculiarity usually manifests itself more frequently 

 during the corn cutting season than at any other 

 time of the year. This flavor seems to be due to the 

 excessive feeding of corn stalks, corn stubbles, 

 frozen grasses and half dead herbage. Dairymen 

 know that corn cutting knives and the knives of the 

 feed cutter become heavily coated with a gummy, 

 sweetish substance from the juices of the corn. This 

 smells a trifle tarry and the same odor can be found 

 in the milk when it flows from the separator or when 



