COXTEXTS xiii 



CHAPTER XXI 



PAGE 



Defects Eound in Butter — Sdme of the Causes and Their Prev-ention ^23 



1. Flat or Insipid Elavor ^27, 



2. Stable Fla\'ors 334 



3. Fla\-ors Acquired by Absorption 324 



4. Cheesy Elavor 324 



5. Sour Elavor 325 



6. Faulty Factory Conditions 325 



7. Feed Flavors 327 



8. Removal of CJarlic or Onion Ela\'ors 327 



A. To Eradicate Wild Garlic 328 



9. Advance in Lactation, Winter Feeds and Stable Conditions 320 



10. Ta]lo\v\' Fla^■or 332 



11. Metallic Flavors 335 



12. Fishy Fla\'or 336 



CHAPTER XXII 



Judging and Grading Butter 340 



1. Standard for Judging 340 



2. ilanner of Judging 341 



A. Body 341 



B. Elavor 341 



C. Color 341 



D. Salt 342 



E. Style : . . 342 



3. Classification — Grades and Scores 342 



A . Xew York Classif cation 342 



B. Chicago Classification 347 



4. Export Butter 350 



CHAPTER XXIII 



Cold Storage and Butter for Stor.age Purposes 352 



1. History of Cold Storage 352 



2. Mechanical Refrigeration 353, 363, 375 



3. Benefits of Cold Storage 353 



4. Cost of Storage 355 



5. Should Cold Storage Butter be Branded? 356 



6. Butter for Storage 357 



7. Working and Packing Butter for Storage Purposes 360 



