338 DKFI'XTS I'OUNI) IN BUTTER 



starter, average acidit}' developed .68 per cent. A tub of butter 

 from each churning was st(jred in New York between six and 

 seven months, and came (jut of storage without any trace of a 

 fishy flavor. The butter was scored when entering storage and 

 when coming out by P. H. Keiffer, the well-known butter judge. 

 The average scores on flavor were, first scoring 38.17, second 

 scoring 38.25. The butter was pronounced by the expert 

 scorer as being some of the finest butter he had ever seen come 

 out of storage. Two 56-pound boxes from each churning were 

 shipped to London, Liverpool, and Manchester, England, where 

 they were scored by experts and pronounced unusually fine. 

 The average in England, on flavor, was 38.5. The Strawberry 

 Point Creamery at that time received about 50,000 pounds of 

 milk daily. The milk was all inspected before being taken into 

 the creamery, and any milk that was sour or tainted was rejected. 

 The milk was all separated by power separators and the cream 

 skimmed so as to contain a high per cent of milk-fat. The high 

 per cent of acid developed in this case apparently had no effect 

 upon the keeping quality and did not produce a fishy flavor. 

 It would, therefore, seem that the quality of the milk or cream 

 used in the manufacture of butter is somewhat responsible for 

 its going fishy. 



The Danish butter, which has gained a world-wide reputa- 

 tion, is practically all made from whole milk delivered at the 

 factories, the cream being ripened with a culture starter. While 

 cream of high acid has a tendency to go fishy, fi.shiness cannot 

 be attributed entirely to the development of acid in cream. At 

 the present time probably 90 per cent of the butter produced in 

 this country is produced from cream separated on the farms. 

 The washing of the separators and other dairy utensils is entirely 

 in the hands of the producer. It is only reasonable to suppose 

 that some of the patrons of almost every creamery do not pursue 

 sanitary methods in the care of their separators and other utensils 

 that come in contact with the cream. Such cream is undoubt- 

 edly inoculated with undesirable organisms before it reaches the 

 creamery, and if an attempt is made to ripen or develop much 

 acid in it, other changes will also take place. To make butter 



