THE AliT OF BUTTER JUDGING. 165 



and greasy nature. The broken end of a plug of but- 

 ter should have a granular appearance, with small 

 drops of water glistening among the granules at the 

 break. "When the plug of butter splits easily upon 

 being pressed between the finger and the trier, the 

 butter has not been sufficiently worked or else has 

 been worked at too low a temperature. Such but- 

 ter is inclined to be mottled. Mechanical defects of 

 this kind should be severly criticized and the cause 

 and remedy for such defects should accompany the 

 score. 



210. Coloring butter. Butter is colored as a rule 

 according to market demands. Some butter houses 

 as well as some consumers, demand a very deep 

 color, while others demand a very light colored but- 

 ter. Butter judges do not find fault with a very 

 slight variation from a normal shade, but they do 

 find fault with too great a variation from the normal 

 butter shade. All abnormal variations in the depth 

 of the color of the butter should be criticized. 

 Streakedness is one of the greatest faults of butter, 

 and a reduced score is always given when butter is 

 badly mottled. This fault has in many cases been 

 the cause of heavy financial losses to the creamery- 

 man because consumers object to mottled butter. 



211. Specks in butter. Specks in butter are not 

 due to faults in the process of manufacturing the 

 butter, but are due to faulty cream ripening and to 

 improper straing of the cream. This fault is al- 

 ways severely criticized because of the nature of the 

 cause. 



212. Salting. Grittiness in butter is a great defect ; 

 butter judges and butter buyers do not like butter 



