106 CREAMERY BUTTER MAKING 



the churn and fill the pores of tlie wood with water so 

 that the cream and butter will not stick. 



Straining Cream. All cream should be carefully 

 strained into the churn. This removes the possibility of 

 white specks in butter which usually consist of curd or 

 dried particles of cream. 



Adding tlie Color. The amount of color to be added 

 depends upon the kind of cream, the season of the year, 

 and the market demands. 



Jersey or Guernsey cream requires much less color 

 than Holstein because it contains more natural color. 



During the summer when the cows are feeding on 

 pastures the amount of color needed may be less than 

 half that required in the winter when the cows are feed- 

 ing on dry feed. 



Different markets demand different shades of color. 

 The butter must therefore be colored to suit the market 

 to which it is shipped. 



In the winter time about one ounce of color is required 

 per one hundred pounds of butter. During the summer 

 less than one-half ounce is usually sufficient. 



In case the color is not added to the cream (through an 

 oversight) it may be added to the butter at the time of 

 working by thoroughly mixing it with the salt. \\"hen the 

 colored salt has been evenly distributed through the butter 

 the color will also be uniform throughout. 



Kinds of Color. There are two classes of butter color 

 found upon the market. One is a vegetable color having 

 its origin in the annatta and other plants, the other is a 

 mineral color, a product of coal tar. Both are entirely 

 satisfactory so far as they impart to butter a desirable 

 color. But from a sanitary standpoint the vegetable color 



