FLAVORS OF BUTTER 175 



that cold storage is meant, which is the approved method 

 of holding for long periods. The flavor resulting from 

 holding any butter is known as a " held " flavor. Some- 

 times this " held " or " storage " flavor is not very notice- 

 able; on the other hand, much storage butter becomes 

 very strong. Among the most common storage flavors 

 are the " fishy " and " metallic," which are discussed 

 above. It should be noticed that the apparent indirect 

 if not the direct cause of the most common " off " flavors 

 is a large or fairly large amount of acid in the butter. 

 Attention has been called previously to the fact that the 

 fishy, metallic, and rancid flavors do not develop in sweet 

 cream butter. In addition to the above discussions on 

 flavors and that in par. 69, the following is offered : 



Quoting Dean :^ " Sweet cream butter does not possess 

 ' keeping quality ' the same as ripened cream butter." 

 Contrary to Dean's conclusion is that of Patrick.^ He 

 reported that the ripened cream butter became stronger 

 during storage than the sweet cream butter. It agreed 

 with the researches of Gray and McKay, Guthrie and 

 Rogers and his co-workers as reported under " acidity," 

 " flavor improvement," " fishy flavor," " rancid flavor," 

 and " metallic flavor." In eight samples ^ of sweet 

 cream and eight of sour cream butter, it was found that 

 the sweet cream product deteriorated during storage 

 at 0° F., 1.37 points, and that the sour cream butter, 

 which had been stored at the same temperature, scored 

 5.14 points less after storage than when fresh. This 



' Dean, H. H., Sweet Cream Butter, Ontario Agri. Col., Ann. 

 Rpt. 21, p. 64, 1895. 



2 Patrick, G. E., Sweet Cream Butter, la. Agri. Exp. Sta., 

 Bui. 8, pp. 318-320, 1890. 



= Guthrie, E. S., Some Studies of Butter. Butter, Cheese and 

 Egg Jour., Vol. 7, No. 21, p. 18, 1916. 



