BUTTER FAULTS. M:i 



Warm or newly separated cream should not bo 

 added to cold cream, but should be cooled to about 

 the same temperature before mixing the two. When 

 warm cream is added to cold, its warmth is likely 

 to arouse the activity of spores which will cause ab- 

 normal fermentations in the cream. Mixing warm 

 and cold cream in hauling cans, when ice is put 

 into the cans, is the source of weak bodied, soft and 

 greasy butter. 



Cream haulers should have the cream cans well 

 protected from the heat and should have a floating 

 cream cover in every can. When the ordinary ship- 

 ping cans are used, they should be full, or nearly so, 

 in order to prevent unnecessary agitation of the 

 cream. This agitation is likely to partly churn the 

 cream and may cause losses in manufacturing the 

 cream into butter. 



PART II. 



Butter faults due to improper handling of cream at 

 the creamery. 



186. Avoidable burnt flavor in butter. A number 

 of different ideas have been expressed as to the 

 cause of burnt flavor in butter. Some have attri- 

 buted this flavor to uncleauliness in the creamery, 

 others to overheating of the cream during pasteuriz- 

 ation, and still others have thought that it might be 

 caused by dirty iron pipes or rusty vats. It has 

 been noticed that in some instances the burnt flavor 

 was directly traceable to the starter and in other 

 cases to water which had collected in iron pipes and 

 which was not drained off after the work had been 



