138 MODERN BUTTER MAKING. 



churning. If the contaminated cream is hand-sep- 

 arator cream, pasteurize it if possible, then ripen 

 and cool the same as mentioned above. Pasteuriza- 

 tion always improves such cream and should always 

 be used if possible. Add to this cream as heavy a 

 starter as is possible without reducing the fat test 

 below 23 per cent. Cool below churning temperature 

 and hold at this temperature until ready to churn, 

 which will be any time after the lapse of about two 

 hours after cooling. 



178. Cowy flavors, The cause of cowy flavors in 

 butter is not well understood. This peculiar taint 

 may be the combined result of several minor causes. 

 The general impression is that it is due to insuffi- 

 cient cooling and aerating of the milk before the 

 cover is put on the can. Milk should not be aerated 

 in impure air and should be cooled during the pro- 

 cess of aeration. When milk is put warm into cans, 

 the cover put on and the milk allowed to cool slowly, 

 the fine flavor of tlu^ milk is spoiled. This will af- 

 fect the flavoi' of l)utter, and for this reason the 

 creamery operator .should insist upon his patrons 

 taking proper care of the millc. Care and cleanli- 

 ness, and having a good system of cooling and aerat- 

 ing the milk at the farm, may do iiway with this 

 odor in the milk. 



179. Musty flavor in mDk and cream. This flavor 

 is due to the ])lacing of milk in cans immediately 

 after milking (especially when the stable air is im- 

 pure), closing the cans and allowing the milk to cool 

 slowly without slirring or aerating. When milk has 

 received this Ireatiiient and the weather is warm 



