1(!4 MOIJEUN lUITTEIl MAKING. 



208. Body of butter. By carefully watching how 

 the trier jJaKscs into the tub and how it pulls from 

 it, the body of the butter can to a great extent be 

 determined. Then by gently pressing the plug with 

 the thumb and critically noting the appearance of 

 it, mechanical defects may be ascertained. When 

 butter is greasy, due perhaps to overchurning, over- 

 working or washing in warm water, and if the back 

 of the trier is greasy and the plug appears smeary, 

 as a rule, the flavor and aroma of this type of butter 

 are poor. A defect in body means a fault in the 

 aroma or flavor or both. Overworked, greasy, mushy 

 butter deserves to be severely criticized, as it is with- 

 in the power of the butter maker to prevent these 

 defects. Such defects are primary causes of devel- 

 oping staleness and rancidity in butter. The break- 

 ing of the grain in butter is usually accompanied by 

 a characterislic greasy flavor and a low, flat aroma. 

 The destruction of the grain in butter affects the 

 aroma and destroys the "bouquet" quality so much 

 sought. 



209. Appearance of the drawn butter plug. The 

 plug from a first class piece of butter should have a 

 glossy, smooth, clean cut appearance and should be 

 beaded with minute drops of water. If the plug is 

 beaded with large drops of water which trickle 

 down and drop off when the plug is withdrawn the 

 butter is, as a rule, leaky and may be lacking in the 

 finci' qualities of aroma and fiiO'or. On the other 

 hand when the plug is greasy, dull and very dry in 

 appearance, the aroma and flavor may be of a disa- 

 greeable character and are likely to be of an oily 



