SOME OF THE CAUSES AND THEIR PREVi;\'T[(J\ 337 



not been reduced, and that in almost ever}- case the butter was 

 fishy when it came out of storage. He said tliat as a resuU of 

 this he had made up his mind never to buy any butter fr(jm the 

 so-called centralized creameries. The same lirm now prefers to 

 buy butter for storage purposes from large creameries \vhere the 

 acidit}- of the cream is reduced or controlled. 



The following is a quotation from U. S. Bulletin by L. A. 

 Rogers, S. C. Thomjjson and J. R. Keithley, page 8: 



" In a tabulation of the examination of 259 samples of 

 experimental butter from cream of known acidit\', of i :;7 sam- 

 ples from cream having an acidity below 0.3 per cent, only 2, or 

 1.5 per cent, were marked ' fishy,' while of 122 samples having 

 an acidity of 0.3 per cent or over, 60, or 49.2 per cent, were lishy. 

 However, in all results which are dependent on the sense of 

 taste, allowance should be made for difference of opinion and in 

 the conception of the flavor associated with an}" particular 

 designation." 



U. S. Department of Agriculture Bulletin 84, page 23, 1906, 

 by C. E. Gray and G. L. McKay, entitled " The Keeping Qual- 

 ities of Butter made under Different Conditions and Stored at 

 Different Temperatures," would indicate that acid has a pro- 

 nounced effect in producing fishy flavor in butter unless the 

 acidity of the cream has been reduced b}- partial neutralization. 

 In this investigation part of the butter was made at Toj^eka, 

 Kansas, from sour cream. Other lots were made at Monticello, 

 Iowa, from sweet or whole-milk cream. The butter made from 

 sweet cream did not turn fishy in storage, while practical!}- all 

 the butter made from sour cream had a ])r(jnounced hsh}- tfa\-or 

 after being kept in storage for some time. 



Fishy flavor may be prevented with certainty b}- nraking 

 butter from pasteurized sweet cream. Butter made from pas- 

 teurized sweet cream with a starter added, but without ripening, 

 seldom if ever becomes fishy. 



Of 25 different churnings of cream made at Strawberr}- Point, 

 Iowa, July, 1907 (Bulletin loi, by INIcKa}- and Bower, page 164), 

 8 were made from unpasteurized cream and 17 from pasteurized 

 cream. The cream was ripened in all cases with a pure culture 



