BUTTEK FAULTS. 141 



■of corn refuse, frozen grasses, pumpking vines and 

 corn smut. 



The creamery man may find it to his interest to 

 suggest to the dairyman that he be careful not to 

 allow his cows to gorge themselves with all kinds 

 of frozen herbage and refuse from the corn fields, 

 but rather allow the cows only a limited amount of 

 this feed each day. 



These flavors cannot be altogether eliminated, but 

 can be modified and lessened in volume by (in the 

 case of milk) skimming a heavy cream, diluting it 

 with good, sweet milk and adding a heavy starter. 

 Both the milk and the starter added to this cream 

 should be without this burnt flavor. Pasteurization 

 of cream which has this flavor does not materially 

 lessen it. 



183. High acid, sour or vinegar flavors. These 

 flavors have a common cause and are usually the 

 result of allowing milk or cream to become too old 

 before delivering it at the factory. These flavors 

 are especially pronounced when milk or cream is 

 kept at too high a temperature at the farm or dur- 

 ing transportation. The patron should cool the milk 

 or cream immediately when fresh, to a reasonably 

 low temperature and hold it at this temperature un- 

 til delivered. He should deliver both milk and 

 cream frequently and avoid overheating during 

 transportation. Milk and cream should always be 

 kept in carefully cleaned utensils, in pure air and at 

 a low temperature. Pasteurization of such cream 

 will greatly improve the keeping quality of the but- 

 ter and lessen, to some extent, the high acid flavors. 



