100 MODERN lUJTTER MAKING. 



which is gritty. Therefore in judging butter the de- 

 gi'ce of grittiness has a great influence on the final 

 score. This eiTect can be easily remedied. 



213. Briny and leaky butter is usually caused by 

 working llic, butter under abnormal conditions, and 

 they usually go together. The salt should always 

 be well dissolved and evenly dislributed. Uniformity 

 in salting butter is very much liked by dealers, as 

 well as consumers. 



Excessive brine in butter partly destroys the fine 

 aroma, injures the flavor, lowers the score and re- 

 duces the commercial value of butter. 



214. The package to be perfect, should be neat and 

 clean. The butter should be even with the top of the 

 package, and the liner should be turned onto the 

 butter about one inch. A cloth with a little salt 

 should be on top, and a parchment circle should be 

 on top of this. Tacks used for tagging should not 

 ix'nctratc into the butter, as they leave rusty spots 

 on it. The hoops should be all on the tub and the 

 tin cover fasteners should be properly attached 



215. Butter scoring. American standard. 

 Flavor — 45. Fairly pronounced, sweet, clean, nut- 

 ty, aromatic and full of character. 



Body — 25. Waxy, grainy, firm, smooth, close and 

 glossy. 



Color — 15. Even, natural and neither too high 

 nor too low. 



Salt — 10. Medium, well dissolved and fairly briny. 



Package — 5. Neat, clean and full package. 



Total 100 points. 



