FLAVORS OF BUTTER 165 



low acidity keeps better than the high acid cream product, 

 there has been a change in the methods of manufacturing. 

 In time the pubhc will be trained away from its present 

 preference, which is a snappy high acid flavor. 



The acidity of the cream for making butter varies from 

 about .13 to .8 per cent in terms of lactic acid. The 

 cream from fresh milk will have an acidity of about .13 

 to .16 per cent. This depends on the acidity of the whole 

 milk from which it was separated and on the percentage 

 of fat in the cream. Some markets call for butter made 

 from cream with an acidity of approximately .4 per cent, 

 and others call for .5 to .6 per cent acid. The acidity of 

 cream is considered more fully in Chapter VIII. The 

 acidity of butter varies under different conditions ; such as, 

 the extent that the butter was washed, the amount of 

 salt contained, whether or not made from pasteurized or 

 unpasteurized cream, whether or not the cream was sour or 

 sweet, the temperature of the room where held. The 

 amount of acid in butter may be seen in Table XIX 

 on the comparison of the acidity of sweet and ripened 

 cream butter by Larsen, Lund, and Miller.^ 



This table not only shows the amount of acid that may 

 be in butter soon after it is made, but also the extent 

 of the increase in acidity in the product from either sweet 

 or sour cream. This butter was held at the temperatures 

 of a creamery refrigerator, which would probably be from 

 45° to 55° F. According to the researches of Larsen, Lund, 

 and Miller, there was a fairly close comparison in the in- 

 crease of acidity and the decrease of the score of the butter 

 until the eighth week, when the decrease in the score was 

 much more rapid. According to Rahn, Brown, and 



' Larsen, C, Lund, T. H., and Miller, L. F., Creamery Butter, 

 Agri. Exp. Sta. S. Dak., Bui. 122, p. 714, 1910. 



