138 CREAMERY BUTTER MAKING 



A brief discussion of the defects indicated on this score 

 card is given below : 



FLAVOR. 



Curdy flavor is caused by overripened starters or add- 

 ing starters to cream while the latter is at too high a 

 temperature. 



Light flavor is generally due to churning cream too 

 sweet. It may be due also to too much washing and to 

 the character of the feed. It is well known that good suc- 

 culent June pasturage produces a higher flavored butter 

 than average dry winter feed. 



Rancid flavor is due chiefly to overripened cream. The 

 age of the milk, cream, and butter is also frequently the 

 cause of rancidity. Good butter exposed to light and air 

 at ordinary temperatures turns rancid in a very short 

 time. 



Feverish flavor is noticeable principally in the spring 

 of the year when cows are turned out on pastures and is, 

 no doubt, due in most cases to the sudden change from 

 dry feed to luxuriant pasturage. It is possible that this 

 feverish or grassy odor is due' partly to the grass itself and 

 partly to a feverish condition of the cow caused by the 

 sudden change of feed. We find that any feverish condi- 

 tion of the cow will manifest itself in the milk and the 

 products therefrom. 



Oily flavor may be caused by churning and working 

 butter at too high a temperature, or by keeping the milk 

 and cream at high temperatures. Bacteriologists claim 

 that certain species of bacteria have the power of im- 

 parting an oily flavor to butter. 



Weedy flavors are caused by cows feeding on weeds. 



