CHAPTER X 



FLAVORS OF BUTTER 



Flavor is the most important item on the butter score- 

 card, 45 of the 100 points being allotted to it. Butter 

 is valuable as an appetizing agent, and it is natural to 

 expect that the flavor will appeal more to the consumer 

 than the amount of salt contained, or even the general 

 appearance of the product, as indicated by the condition 

 of the body and of the color, and the finish of the pack- 

 age. The sale of the butter depends largely on the quality 

 of the flavor. Unfortunately, in most markets the dif- 

 ference in price of the various grades is not sufficient to 

 stimulate effort to make a product with the highest flavor. 

 This phase is discussed rnore fully under "Marketing," 

 Chapter XII. 



120. Basic butter flavor. — The characteristic flavor 

 of butter is in the butyrin. Butter made from fresh milk 

 has a mild, sweet, and creamy flavor. Those accus- 

 tomed to butter with rather high acidity consider the 

 flavor of the sweet-cream product flat. On the other 

 hand, many consumers prefer this mild creamy flavor. 



121. Absorbed flavors. — It has long been recognized 

 that dairy products readily absorb flavors. These ab- 

 sorbed flavors are often termed " taints." Among the 

 taints that may be absorbed by milk, cream, or butter, 

 are the following : the flavor of garlic, onions, cabbages, 

 silage, turnips, cows, barn, dirt, grass, weeds, wood, 



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