BUTTER FAULTS. 1^7 



a high temperature after ripening. It should be 

 stirred frequently during ripening and should be 

 cooled to SO'^ F. as soon as ripe. An over-ripe or 

 ofE-Havored starter should never be used. 



190. Unclean flavors. These flavors are usually 

 the result of using unclean (Hunziker*) milk or 

 cream, for which the patron is to blame, and of in- 

 sanitary conditions at the creamery, for which the 

 creameryman is to blame. Leaky vats, leaky 

 starter cans, unclean churns and dirty conducting 

 pipes are a frequent source of this trouble. Impure 

 water used for washing both creamery utensils and 

 butter has been known to cause this flavor in the 

 butter. 



Unclean flavor in butter may be prevented by 

 stopping all leaks in vats, pipes, and starter cans 

 and by using only good, clean water for washing 

 utensils and butter. The creamery should be kept 

 in first class sanitary condition. If cream has this 

 flavor, it should be churned to fine granules, washed 

 twice with water to which has been added 1 per 

 cent of salt and salted a trifle heavily. 



191. Curdy flavor. This is quite a common defect 

 in butter in hot weather and is usually due to a high 

 per cent of acidity in hand separator cream and the 

 effect of the intense heat on the cream during trans- 

 portation. Other causes of curdy flavors are : The 

 pasteurizing of sour cream at a high temperature 

 and the use of an over-ripe starter. Highly ripened 

 cream, if overchurned may also produce curdy fla- 

 vors, due to the enclosure of an excess of casein. 



• Hunziker, Otto H., The Care and Handling of Milk, Bui. 203, 1902, 

 Ithaca, N. Y. 



