BUTTER FOR STORAGE 359 



U. S. Bulletin 84, gotten out in 1906, b}' C)ra\" and McKay, 

 gives the results of investigations of the manufacture of butter 

 under different conditions, and the keeping Ciuahties of butter 

 made under these var}'ing conditions and stored at different 

 temperatures. C. E. Grav, dair}- expert for the Dairy iJivision 

 at that time, had charge of the manufacturing of the butter, 

 which was scored and criticized by ^IcKa}- and Keiller. Some of 

 the butter for this experiment was made at Topeka, Kansas, 

 from sour cream, and some at Monticello, Iowa, from sweet 

 cream. The butter made from different lots of cream was di\-ided 

 and salted so that it contained from i to as high as 3I per cent 

 salt. It was kept in storage at —10°, 10° and ^^2° ¥.. and 

 placed in the ^■estibule before being scored, the temperature of 

 the vestibule at the time of scoring being 50" to 55° F. After 

 the butter had been in the Booth cold storage for eight months, 

 it was removed to the Iowa Experiment Station in a refrigerator 

 car. It was found that on coming out of storage the butter 

 made from sour cream in ncarh- e\'er}' case had a pronounced 

 fishy flavor, and that butter made from sweet cream containing 

 light salt kept much better in storage than the butter made 

 from the cream having a high per cent of acifl. The two factors 

 that gave the best results in this butter were low acidit}- in the 

 cream and low per cent of salt in the butter. 



It must not be understood from the above that it is absijlutely 

 necessary to have sweet cream to make butter that will possess 

 a good keei)ing qualit)-. Where cream is high in acid anrl is free 

 from any objectionable flavors, its acidity can be reduced by 

 limewater or milk of lime. 



Some of the highest-selling butter found in our leading 

 markets is made from cream that was originalh' high in acid, 

 the acidity having been reduced and the cream re-ripened with a 

 starter. Very poor cream is frequenth' founrl to be fairh' low in 

 acidit}'. This is due to inoculation with undesirable organisms, 

 through neglect of proper care and cleansing of dairy utensils. 

 If cream is high in acidity but possesses a clean acid flai-or and 

 the acidity is reduced, the quahty of the butter will be good, and 

 it has been demonstrated that butter made from such cream 



