334 DEFECTS FOUND IN BUTFER 



the butter and the other writing each exhibitor giving suggestions 

 as to the possible cause of the defects existing. Three well- 

 known judges worked in this contest, one from Philadelphia, 

 one from Boston and the third from Chicago. There were 

 between seven and eight hundred entries of butter exhibited. 

 On the first day's scoring the judges set aside a tub of extra 

 fine butter to be rescored. The butter had a fine aroma and a 

 clean palate flavor. It had what the authors would describe as a 

 creamy, pleasant flavor. The quality of this butter was such 

 that it was used as a standard by which to gage the score of the 

 other tubs of butter in the final scoring. It is the custom in a 

 large contest of this kind for the judges to set aside all butter 

 that will score as high as 95 points out of a possible 100. This 

 butter is placed in what the judges term the " shake-down." 

 After aU the other butter is scored, the judges after resting for 

 some time go to work on the " shake-down " with a view to 

 placing the highest scores. This particular tub of butter was 

 used as a standard by which to fix the other grades. The result 

 was that this butter was bored possibly twenty-five or thirty 

 times. When the judges in the final score placed this tub fourth, 

 on the ground that it was showing at that time a shght tallowy 

 flavor, their decision caused some dissension and dissatisfaction. 

 It certainly was not fair to this exhibitor to have his butter bored 

 so many times, and the authors believe that the repeated boring 

 of a tub of butter in a contest with the resulting contact with the 

 air is not a fair test of its keeping qualities. 



The bleaching of tallowy butter does not usually occur until 

 it has been held for some time. Tallowy fla\'or is not ^■ery 

 frequently found in butter that has been placed in cold storage. 



Overworking butter to the extent that it will become greasy 

 in appearance and taste has a tendency to cause tallowy flavor. 

 By overworking butter, extra air is incorporated. Butter that is 

 churned in such condition that the granules will gather firm 

 will stand an extra amount of working without any efi'ect upon 

 the body. If cream is churned innnediatcly after reaching churn- 

 ing temperature, before the fat has sufiicient time to be thor- 

 oughly chilled, the fat has a tendency to gather in a soft condi- 



