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 toappear. 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 appearance. They would also be likely to 
injure the keeping quality of the butter, but this would depend, 
of course, upon the character of the impurities. 
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Fic. 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 little of it would have to be added in order to 
impart the desirable color. It should not be injurious to health. 
