CREAMERY BUTTER MAKING 139 



Leeks or wild onions are frequently the cause of very 

 serious trouble when cows have free access to them. 



Fishy flavor has been shown to be due to certain species 

 of bacteria and possibly to enzymes. By inoculating good 

 cream with cultures of these germs the fishy flavor may 

 be produced at will. This flavor has also been ascribed 

 to poor salt. 



Stable flavor is caused by lack of cleanliness in milking, 

 and by keeping milk too long in, or near, a dirty stable. 



Unclean flavors are caused by dirty pails, strainers, 

 and cans, filthy creamery conditions, and general unclean- 

 liness in the care and handling of milk. 



TEXTURE. 



Poor grain is caused by overworking and overchurn- 

 ing ; also by too high temperatures in churning and work- 

 ing. 



Weak body is usually caused by employing too high 

 temperatures in the entire process of manufacture, in- 

 cluding the ripening of the cream. These high tempera- 

 tures usually result in overripened cream, overchurned 

 butter and consequently butter with too high a water con- 

 tent. The character of the butter fat also influences the 

 body of the butter. 



Too much brine is caused chiefly by underworking and 

 by churning to small granules. 



Cloudy brine is caused by churning at too high a tem- 

 perature and also by granulating too coarse. Insufficient 

 washing has a tendency to produce a cloudy brine. 



COLOR. 



Mottles are discolorations in butter caused by the un- 

 even distribution of salt. Those portions of the butter 



