290 BUTTER-MAKING. 
MANNER oF JUDGING. 
Body.—After the trierful of butter has been drawn out, 
the first thing to notice is the aroma, and the body or texture 
of the butter. The butter on the outside should be examined 
at once before it is affected by the temperature of the room. 
Notice its color, whether it is even or uneven, low or high. 
Determine by the appearance of the butter and the way it feels 
to the palate whether it is greasy, tallowy, spongy, or sticky. 
The amount of brine and condition of brine should also be 
noted. These characteristics and their causes have been 
previously discussed. Stroke the plug of butter with a knife 
to observe the color closer. Squeeze it with the thumb to 
ascertain the character of the body. The aroma of the butter 
should also be noticed in connection with scoring the butter 
on body or texture, as it is more pronounced immediately after 
the trierful of butter has been drawn. 
Flavor.—It is impossible to describe all the different flavors 
found in butter. There are perhaps as many distinct butter 
flavors as there are shades of colors. However, there are a 
few flavors which stand out more prominent and are more 
commonly met with than any of the others. Good butter 
should possess a clean, mild, rich, creamy flavor, and should 
have a delicate, mild, pleasant aroma. Some butter judges, 
especially foreign judges, allow a separate number of points 
for aroma of butter in the score-card. This has been sug- 
gested in the United States also, owing to the fact that 
butter may have little aroma and still have a good flavor. 
Owing to this, it has been suggested that it would be better to 
allow a certain number of points separately for aroma in the 
score-card. 
Flat flavor is noticeable in butter made from unripened 
cream. If such butter is otherwise clean, little objection is 
made to this kind of butter for ordinary commercial purposes. 
The remedy is to ripen the cream a little higher with a proper 
ferment. Rancid flavor is applied to butter which has an 
