BUTTER FAULTS. 139 



when it is sent to the factory, the heat from the out- 

 side causes the development of a peculiar musty 

 flavor. The more slowly the milk cools, after having 

 been placed warm in the cans, the more pronounced 

 will be the musty flavor. This is especially notice- 

 able when milk is carried for some distance in an 

 open wagon. 



The dairyman should cool the milk or cream well, 

 stirring and aerating it at the same time before plac- 

 ing the cover on the can. If the air is exceptionally 

 cool and pure, leave the cover off, placing only a 

 fine-meshed screen over the can during the time the 

 milk is held at the farm. 



The creamery operator should use the same 

 method in separating the milk and handling the 

 cream as is indicated in the treatment of milk and 

 cream for barny flavors. Pasteurization of the 

 cream at the creamery is recommended, as this fla- 

 vor will pass off to a great extent during heating 

 and cooling. 



180 Sweetish flavor. This flavor is very frequent- 

 ly found in milk or cream where various kinds of 

 silage are fed. The sweetish flavor is perhaps not 

 directly due to the feeding of such feeds but to the 

 contamination of the milk or cream by the odors 

 given off from the feed. Milk or cream kept in the 

 presence of odors from silage, especially soy bean 

 silage, Avill very soon become contaminated by those 

 odors. This sweetish flavor in milk or cream is very 

 hard to deal with. The odors seem to penetrate into 

 the butter fat itself and no amount of cooling, aer- 

 ating, re-separating and diluting with sweet milk' 



