268 



MANUAL OF MILK PRODUCTS 



Causes: 1. Adding wheyed-off starters to the cream. 



2. Adding an over-ripe starter while the cream is at too 



high a temperature. 



3. Ripening a very thin cream at a high temperature. 



Remedies: 1. Do not use a starter that shows whey on top. 



2. Never add a high ripened starter until the cream is 



cooled down to 65 degrees F. 



3. Cream should test 30 per cent or more butter-fat, a lower 



testing cream should not be ripened much above 60 

 degrees F. 



II. High 

 and taste. 



Acid Flavoks: Indicated by an excessive sour smell 



Causes: 1. Over-ripening of the cream before churning. 



2. The use of an over-ripe starter. 



3. Receiving part of the cream in an over-ripe condition. 



Remedies: 1. Develop less acid in the cream before churning. 



2. Do not use a starter having over 0.70 per cent acid. 



3. Cream containing over 0.50 per cent of acid should not 



be mixed with sweeter cream, but churned separately. 



III. Lacking Flavoe : Lacking taste and smell. 



Causes: 1. Churning the cream too sweet. 



2. Too much washing of the butter granules. 



3. By using a dead or inactive starter. 



Remedies: 1. Cream should not contain less than 0.45 per cent of 

 acid, even when a light flavored butter is wanted. 



2. When butter is churned at low temperatures, one wash- 



ing or rinsing is sufficient. 



3. Never use a newly prepared starter until it sours readily. 



IV. Rancid or Old 

 cream or old butter. 



Cream Flavors : Smells and tastes like old 



Causes: 1. Over-ripening the cream. 



2. Holding the ripening cream too long before churning. 



3. Ripening the cream at very high temperatures. 



4. Holding some of the cream or milk too long before 



churning. 



5. Keeping the butter at too high a temperature after 



churning. 



