BUTTER-MAKING 271 



3. Impure air and dirty starter may give an undesirable 



taste, but nothing objectionable in aroma. 



4. When the judges fail to find words to describe a flavor, 



this expression is used as a last resort. See descrip- 

 tion of unclean flavors in cheese. 



Body or Texture Defects 



I. Weak Body: Soft and weak when pressed with thumb or 

 finger ; sometimes coarse in appearance. 



Causes: 1. Ripening, churning and working at too high tempera- 

 tures. 



2. Cream not cooled long enough before churning. 



3. Too much moisture in butter. 



4. Character of the butter-fat. 



Remedies: I. Ripen, churn and work the butter at as low a tempera- 

 ture as practicable. 



2. Remember that with cream churned right after being 



cooled down from 60 degrees, the churning tempera- 

 ture may have to be lowered to 50 or below, while 

 cream kept at 55 over night may be churned safely 

 at 57 to 58. 



3. By employing the ordinary methods of washing and 



working not over 16 per cent of moisture will be left 

 in the butter. 



4. Change the feed of the cows. This trouble is seldom 



found in the butter-fat from mixed herds. 



II. Greasy Body : No grain, dead in appearance. 



Causes: 1. Over-churning of the butter. 



2. Over-working. 



3. Washing the butter granules in too warm wash water. 



4. Churning and working at too high temperatures. 



Remedies: 1. Stop churning when the granules are about the size of 

 wheat kernels. 



2. Work the butter no more than is necessary. 



3. Never use wash water above the temperature of the 



buttermilk when drawn. 



4. Churn at low temperatures so that the butter granules 



will not stick together while washing. 



