TABLE OF CONTENTS 



ery-men should control moisture, 109. Over-run: 

 Factors that affect over-run, 110; Over-run on 

 the farm and in the creamery. 111. Color: Nat- 

 ural color, 112; Artificial color, 113; Mottles, 

 114; Faded color, 115. Salt Blisters: Cause, 116. 

 Packing Butter : Wholesale packages, 1 17 ; Retail 

 packages, 118; Printing, 119. 



CHAPTER X 



Flavors of Butter .... . 160-180 



Basic butter flavor, 120 ; Absorbed flavors, 121 ; 

 Developed flavors, 122 ; Salted versus unsalted 

 butter, 123; Acidity, 124; Fishy flavor, 125; 

 Metallic flavor, 126 ; Rancid flavor, 127 ; Effect 

 of pasteurization, 128 ; Effect of the individuality 

 of the cow, 129 ; Effect of minor factors on stor- 

 age, 130 ; Effect of acidity on flavor of storage 

 butter, 131 ; Micro-organisms in butter, 132 ; 

 Enzymes in butter, 133. 



CHAPTER XI 



Storage of Butter . 181-187 



Temperatures, 134; Nature of buildings and 

 business, 135; Cost, 136; Home storage, 137; 

 Effect of storage on price, 138. 



CHAPTER XII 



Marketing 188-210 



Grades of Butter : History of grading, 139. Scor- 

 ing : Score-card, 140 ; Flavor, 141 ; Body, 142 ; 

 Color, 143 ; Salt, 144 ; Package, 145. ^ Exchanges : 

 History and development, 146. The Price : How 

 reported, 147 ; Determination of price, 148 ; 

 Prices from 1840 to 1916, 149. Inspection: 

 Branding inspected butter, 150; Cost of inspec- 

 tion, 151 ; Other duties of the inspector, 152. 



