BUTTER FAULTS. 159 



body. The use of very high temperatures in the 

 pasteurization of cream is also thought to have been 

 the cause of brittle butter. By carefully attending 

 to all the different processes in butter making, and 

 properly adjusting the temperatures used in pas- 

 teurizing, ripening and churning the cream, and 

 washing the butter, this kind of butter may be 

 avoided. 



202. Unclean fla,vor. The expression ' ' unclean ' ' is 

 very commonly used in describing taints which are 

 hard to classify. Unclean flavor may be the result 

 of various causes, and may originate in contamina- 

 tion from impure air, impure water, insanitary uten- 

 sils used in the handling of the cream, or unclean 

 machines used in the manufact^ire of the butter. 

 Unclean flavor in butter simply means that at some 

 stage in the handling of the milk or cream, or in 

 the manufacture of the butter, iasanitary conditions 

 existed. These conditions must be improved before 

 this flavor can be done away with. Instances are 

 common where this flavor is due to the water used 

 at the creamery. The butter is apparently good 

 when very, fresh, but soon after being placed on the 

 market, a disagreeable, unclean flavor develops. 



203. Coarse flavor. A coarse (189) flavor in butter 

 is usually the result of high ripening of the cream, 

 and too little washing of the butter. High salting 

 seems to bring out the high acid flavor, and these 

 two (high acid and salt) combined with a leaky bod- 

 ied butter, produce a very coarse flavor, which is de- 

 cidedly objectionable to the palate. The use of an 

 over-ripe starter also has a tendency to produce 

 coarse flavored butter, 



