lU iMODlOUN BUTTEIt MAKING. 



done ill the creamery. The water rusted in the 

 pipes and when the milk was received and run 

 through these pipes the rusty water mixed with the 

 milk and produced a rusty iron flavor in the butter. 

 Again this flavor has been traced to the starter; the 

 milk for the starter having been overheated and the 

 milk sugar scorched or caramelized. Milk under 

 such conditions changes in color to a brownish 

 shade. This peculiar scorched flavor in the milk 

 produces a burnt flavor in the butter. A number of 

 instances have come under my observation, where 

 butter makers have heated the starter milk twice or 

 three times to boiling temperatures, caramelizing 

 the milk sugar and leaving a decided burnt flavor 

 on the milk. This burnt flavor did not leave the 

 starter during ripening and when added to the 

 cream imparted a burnt flavor to the butter. I be- 

 lieve that there are various ways in which a burnt 

 flavor may be produced in butter, but if the previ- 

 ously mentioned causes are taken into consideration 

 in creamery management, burnt flavors need not ap- 

 pear in butter. When cream is well cared for, the 

 creamery in a good sanitary condition, the pipes 

 through which the milk and cream flow well 

 cleaned, and the creani and starter milk not over 

 heated at any s1age, there will be little trouble with 

 burnt flavor, unless it comes from some outside 

 source. 



187. Burnt flavor due to starter. When milk is 

 heated to a temperature of 212° P. for one or two 

 hours and re-heatod to boiling temperature, a 

 change in the color of the milk is noticeable. It not 



