.':)24 DIOl'ICCTS I'OU.NI) IN HUTTER 



Heavy salting has a tendency to bring out the latent flavors. 

 Butter made during the winter months is usually deficient in 

 flavor, especially where the cream has not been ripened. Hence, 

 flat-flavored butter is more prevalent in winter than during the 

 summer months. 



Stable Flavors. — Stale and stable flavors are also quite 

 prevalent during the winter months. Many of the organisms 

 that gain access to milk and cream during the winter months 

 come from the stables and are putrefactive organisms that 

 decompose the casein, such as Proteus vulgaris, B. subtilis and 

 B. flnorcsccns. These organisms are usually found in milk 

 produced in stables and gain entrance from many sources, 

 such as manure, feed, water, dirty utensils and the air; it is 

 therefore practically impossible to exclude them. There are 

 also a number of other organisms that decompose the casein. 

 Keeping milk too long in a poorly ventilated cow-stable has a 

 tendency to cause it to take up flavors by absorption. Where 

 cows are milked in warm basement stables, poorly ventilated, 

 undesirable femientation is apt to predominate in souring the 

 cream without the use of a starter. Two of the principal causes, 

 however, of poor quality in cream are failure thoroughly to wash 

 and scald all dairy utensils that come in contact with milk or 

 cream, especially separators, and failure quickly to cool the 

 cream to a low temperature to check fermentation. 



Flavors Acquired by Absorption. — The most common of these 

 are house flavors, ceUar flavors and vegetable flavors. These 

 flavors are all taken up by absorption by the cream. While 

 pasteurization will not remove all these flavors, it has the efl'cct 

 of removing some of them. Pasteurization to a high tempera- 

 ture, 180" to 185° F. under the flash method, or 170° F. under the 

 holding method, and the use of a good starter, will impro^T the 

 flavor of butter made from such cream. House, cellar and food 

 flavors arc at times so pronounced in butter that a butter judge 

 can give a very accurate account of where the cream was kept 

 by merely examining the butter. 



Cheesy Flavor. — Cheesy flavor is a defect that is sometimes 

 found in butter of low-scoring quality that has been kept for a 



