336 DEFECTS FOUNT) IN BUTTER 



entire season. If the trouble were wholly due to the removal of 

 the tin from the vats or coils, it would continue throughout the 

 year. 



Guthrie reports that he placed 157 samples of cream in sterile 

 glass bottles and inoculated with an individual species of bacteria, 

 and that 52 showed metallic flavor. Naturally the creamery- 

 men will be more interested in what will prevent metalhc flavor 

 than what causes it. 



One of the largest creamery companies in this country 

 which, like others, was formerly troubled with metallic flavor 

 claims it has not had any difficulty for several years, due to the 

 method observed in manufacturing. The president of the com- 

 pany stated to one of the authors that they had bid good-bye 

 to metalhc flavor several years ago. The method they pursue 

 is neutrahzation to a low degree of acidity and thorough cleanli- 

 ness. If metallic flavor makes its appearance they reduce the 

 acidity to .27 per cent before pasteurization and then again, by 

 adding limewater, reduce the acidity to .04 or .05 per cent, and 

 ripen with a pure culture. In addition to this, they thoroughly 

 cleanse all pipes and faucets, and everything else with which the 

 cream comes in contact. They maintain that this method of 

 procedure has entirely eliminated metallic flavor from the 

 butter they manufacture. 



Fishy Flavor. — Fishy flavor causes greater losses in butter 

 than any other one defect. In recent years a great many so- 

 called discoveries have been made by different scientists as to the 

 actual cause of fishy flavor. These discoveries have been inves- 

 tigated and disputed by other scientists, and the result is that 

 fishy flavor is still with us. Butter made from high-acid cream 

 will invariably go fishy if placed in cold storage for a long time, or 

 for the natural storage period. 



Prior to the introduction of partial neutralization of acidity 

 in cream, butter made from hand-separator cream containmg a 

 high per cent of acid invariably turned fishy when kept in storage 

 for any length of time. One of the leading dealers in Chicago 

 stated that for two years he had bought butter made by some of 

 the large creameries from sour cream the acidity of which had 



