COLOR 253 



removed from the buttermilk during the ehurning process are 

 largely of the small type. 



Straining of Cream. — Before the cream is transferred from 

 the ripening-vat to the churn it should be strained through a 

 line perforated tin strainer. This can be convenient!}' done 

 during the changing of the creani from the ripening-\at to the 

 churn. Sjiecial strainers are now manufaetui'ed which can 

 be hooked onto the churn, and the cream can run directh' fr<_>m 

 the ripening-^•at through the strainer into the churn. dlu> 

 straining of the cream separates all the lunips which ; re likeh' 

 to appear. It also separates an}- other coarse hvpurities which 

 ma}- be present. If these impurities were not separated the}- 

 would probably be embodied in the butter and cause an unsightly 



FiG. 9S. — Cream and milk strainer. 



appearance. They would also be likely to injure the keeping 

 quality of the butter, but this would depend, of course, ujion 

 the character of the impurities. 



Color. — In order to maintain a uniform color in the butler 

 during the different seasons, it is essential that some artiticial 

 color be added at certain times. During the latter part of 

 May and the early part of June the butter has a rich }-ellow 

 color, which is accepted as the standard color of butter. This 

 is often referred to as the " June color." 



There are several different butter-colors on the market, for 

 which special merits are claimed. All the colors, so far as known, 

 are efhcient in imparting color to the butter without materiall}- 

 coloring the buttermilk. A good butter-color should be a sub- 

 stance which does not impart a bad smell or taste to the butter. 

 It should possess strong coloring properties, so that \-er}- little 



