BUTTER-MAKING 267 



Seconds 



27. Shall be a grade next below Firsts. 

 Flavor. — Must be reasonably good. 

 Body. — Must be solid boring. 



Color. — Fairly uniform, but may be mottled. 

 Package. — Good anduniform. 



Thirds 



28. Shall be a grade below Seconds and may consist of promiscuous 

 lots. 



Flavor. May be off flavored and strong on tops and sides. 



Body. — Not required to draw a full trier. 



Color. — May be irregular or mottled. 



Package. — Any kind of package mentioned at time of sale. 



The common defects which are found in butter, together with 

 their causes and methods for prevention, are summarized by 

 Michels l as follows : 



BUTTER DEFECTS AND HOW TO CORRECT THEM 



The following pages of this bulletin, written by Michels, are intended 

 as a ready reference that will aid the butter and cheese-maker in locat- 

 ing the most common defects found in butter and cheese, their prob- 

 able cause and a remedy that may be applied. 



A Definition of Good Butter 



Flavor, should be rich, pleasing, creamy and suggest nothing objec- 

 tionable to either the taste or smell. 



Body, should be firm and waxy. 



Color, should be even, showing a luster and an oat straw shade unless 

 the particular market wants a different color. 



Salt, well dissolved and just enough to bring out the highest flavor 

 of the butter. 



Package, clean and neat in appearance. 



Butter Flavor Defects 



I. Curdy Flavors: Indicated by a sour cottage cheese smell 

 and taste. 



1 Wisconsin Bulletin, No. 182. 



