238 BUTTER-MAKING. 



Straining of Cream. — Before the cream is transferred from 

 the ripening-vat to the churn it should be strained through a 

 fine perforated tin strainer. This can be conveniently done 

 during the changing of the cream from the ripening-vat to the 

 churn. Special strainers are now manufactured which can 

 be hooked onto the churn, and the cream can run directly from 

 the ripening-vat through the strainer into the churn. This 

 straining of the cream separates all the lumps which are 

 likely to appear. It also separates any other coarse impurities 

 which may be present. If these impurities were not sepa- 

 rated they would probably be embodied in the butter and 

 cause an unsightly apper.rance. They would also be Ukely to 

 injure the keeping quahty of the butter, but this would depend, 

 of course, upon the character of the impurities. 



Fig. 146. — Cream and milk strainer. 



Color. — In order to maintain a uniform color in the butter 

 during the different seasons, it is essential that some artificial 

 color be added at certain times. During the latter part of 

 May and the fore part of June the butter has a rich yellow 

 color, which is accepted as the standard color of butter. This 

 is often referred to as the "June color." 



There are several different butter-colors on the market, for 

 which special merits are claimed. All the colors, so far as 

 known, are efficient in imparting color to the butter without 

 materially coloring the buttermilk. A good butter-color should 

 be a substance which does not impart a bad smell or taste to 

 the butter. It should possess strong coloring properties, so 

 that very httle of it would have to be added in order to 

 impart the desirable color. It should not be injurious to health. 



