INDEX TO CHAPTER X. 



Par. No. Page. 



Part I. Butter Faults as Affected by Couditions on 

 Dairy Farms. 



174. Classification of butter faults 136 



175. Quality of butter affected by farm conditions.... 136 



176. How to avoid barny taints 137 



177. Care of tainted cream at creamery 137 



178. Source of cowy odor 138 



179. Cause of musty flavor in milk or cream 138 



180. Cause of sweetish flavor in milk or cream 139 



181. What may be done to improve cream having a 



sweetish flavor 140 



182. Some causes of burnt flavors 140 



183. Sources of high acid in cream 141 



184. Bitter flavors 142 



185. Care of milk and cream to avoid salvy butter. . . . 142 

 Part II. Butter Favilts Due to Improper Handling of 



Cream at the Creamery 143 



186. Regarding burnt flavors in butter 143 



187. Burnt flavor due to starter, how prevented 144 



188. Cause and prevention of acid flavors 145 



189. Cause and prevention of coarse flavors 146 



190. Cause and prevention of unclean flavors 147 



191. Cause and prevention of curdy flavors 147 



192. Cause and prevention of specks in butter 148 



Part III., Butter Faults due to Faulty Workmanship.. 149 



193. Cause and prevention of leaky and slushy butter. 149 



194. Cause and prevention of gritty butter 151 



195. Cause and prevention of mottled butter 151 



]9<;. Cause and prevention of salvy and greasy butter. l.'J2 



(a) Pasteurization of cream 153 



(b) Cliuruing of cream j . . . . 153 



(c) Washing of butter 154 



(d) Working of butter 155 



197. Cause and prevention of oily butter ■. 155 



198. Cause and prevention of woody flavor in butter.. 157 



199. Cause and prevention of lardy or tallowy butter. 157 



200. Cause and prevention of fishy flavor in butter... 157 



201. Cause and prevention of brittle butter 158 



202. Cause and i)revention of unclean flavor in butter. 159 

 20;',. Cause and prevention of coarse flavor in butter.. 159 



