BUTTER FAULTS. 157 



3. Pasleurized rich cream must be cooled lower 

 than unpasteurized cream of the same richness." 



My practical work and observations in creamery 

 butter making agree with the findings of Dr. 

 Fleischmann. I have noticed repeatedly that when 

 cream testing above 33 per cent was churned, the 

 butter easily took on a greasy texture. 



In paragraph 197 will be found an explanation 

 of conditions that may cause oily butter. 



198. Woody flavor. This flavor may be imparted 

 to butter by a leaky vat (the water which sur- 

 rounds the vat leaking into the cream) or by a new 

 churn which has not been sufficiently washed and 

 soaked with hot water before being used. It may 

 also be caused by an old churn not being rinsed be- 

 fore the cream is put into it. A new churn should 

 be washed several tiriies with hot water in which sal 

 soda has been dissolved. After each washing with 

 hot water, the churn should be cooled by washing it 

 with cold water. "When buttermilk can be had, it 

 is a good plan to churn buttermilk in the new churn 

 for half an hour. Buttermilk or sour milk will ab- 

 sorb woody taints from the churn more quickly than 

 water will 



199. Lardy or tallowy butter. Conditions which 

 produce lardy or tallowy butter are not definitely 

 known. These defects may appear at any season 

 of the year, but most freciuently make their appear- 

 ance during cold weather. The reason for this may 

 be, the use of too cold wash water and washing the 

 butter too much, when cream has been churned at 

 a comparatively high temperature. Certain dry 



