140 MODERN BUTTER MAKING. 



or fine starter will entirely rid the cream of this 

 flavor. 



When silage is fed on dairy farms, the King sys- 

 tem of ventilation is indispensable and scrupulous 

 cleanliness in all things pertaining to the handling 

 and feeding of silage is absolutely necessary in or- 

 der to avoid contamination of the milk or cream 

 from the odors coming from the feed. Under no 

 circumstances should the milk be separated in the 

 stable, nor should it be held in an atmosphere 

 tainted by silage odor for any length of time. 



181. There is really no remedy for this flavor, but 



the best thing for the creameryman to do is to sep- 

 arate a heavy cream, pasteurize it, and then treat it 

 according to directions for handling barny taints 

 (176) in Inilk. If this taint is found in hand sep- 

 arator cream, dilute it with water and re-separate it 

 if possible. If it cannot be re-separated, pasteurize 

 it at a temperature not lower than 195° F., and aer- 

 ate it well while cooling. Add a heavy starter and 

 stir frequently during the ripening process. Gool, 

 hold for two or three hours, and then churn at as 

 low a temperature as possible. Churn to very fine 

 granules, wash twici' with a liberal quantity of cold 

 water, to which has been added one per cent of salt. 

 Then salt quite heavily, work and dispose of the 

 butter as soon as possible. 



182, Burnt flavors. During the corn-cutting sea- 

 son, a peculiar, sweetish, scorched or burnt flavor is 

 often noticeable in milk and cream. This seems lo 

 1)0 due to thii ovcfl'coding of cornstalks, all kinds 



