]42 MOOKUN mjTTER MAKING. 



Wlicii Ihc staffer is added, cool and stir the cream 

 J'rcfiuciitly until ready to churn. Churn at the low- 

 est possible temperature, wash with cold water to 

 which 2 per cent of salt has been added, salt a trifle 

 heavily and market quickly. 



184. Bitter flavors. These flavors may have their 

 origin in old, over-ripe cream and especially in 

 cream produced under very insanitary conditions. 

 It may also be caused by a germ producing bitter 

 fermentation. (Russell*.) 



Cleaidiness in handling milk and cream on the 

 Farm is Ihe way to prevent this flavor, but when it 

 is found in milk or cream, the creamery operator 

 will find the treatment previously outlined for vin- 

 egar (183) flavors, of value. 



185. Salvy, oily and grea,sy butter. The following 

 are some conditions in hand separator cream previ- 

 ous to its delivery at the factory which may cause 

 salvy Of gfeasy butter. Very rich cream which has 

 IxMMi overheated during transportation, partly 

 churned cream and old cr-cani, all produce this con- 

 dition in butter. I'artly cluirned cream has usually 

 been subjected to violent agitation during trans- 

 portation and this condition invariably produces 

 salvy or greasy butler. Old cream as a ruhi has mure, 

 acid and is less viscous than fresh cream. It is 

 more easily churned during transportation. The 

 longer the cream is in transit the worse is its condi- 

 tion upon arrival at the factory, especially if it is 

 not well protected against the heat of the sun. 



* Russell, L. H., Outlines of Dairy Bacteriology, page 151, 1894. 



