BUTTER-MAKING 



273 



Remedies: 1. Buy only the best grade of color. 



2. Buy in small quantities. 



3. Never keep the color near a radiator or boiler. 



VII. Salting Defects : Indicated by taste. 



Causes: 1. Too coarse, gritty. 



2. Unevenly distributed. 



3. Too low or too high. 



Remedies: 1. Leave enough moisture on the granular butter and 

 work sufficiently to dissolve the salt. 



2. Distribute evenly and revolve the churn a few times 



before setting rollers in motion. 



3. Too little salt often fails to bring out the best flavor. 



Too much salt leaves a coarseness of taste that covers 

 up the fine, creamy flavor so much desired in butter. 



VIII. Package Defects : 



Causes: 1. Bad appearing, dilapidated package. 



2. Badly trimmed and dirty on top or sides. 



3. Butter not packed solid. 



Remedies: 1. The package and covers must look neat and clean and 

 not be too old. 



2. Cut top of butter with a string or wire and wipe the 



dust out of the cover before placing it on the tub. 



3. Pack small amounts of butter in the tub at a time and 



use the packer after each addition. Strip the tub 

 from the butter occasionally and note the appearance 

 of the butter surface. 



TESTING BUTTER FOR FAT (Ross) 



A sample of butter about twice as large as a hen's egg should 

 be made up, parts being taken from different places in the pack- 

 age or the churn. This insures a representative sample. The 

 sample should be placed in a lightning-top sample jar or in a 

 glass-stoppered jar; a quart fruit-jar will be found useful for 

 this purpose. The butter should then be heated, with constant 

 stirring, until it has the consistency of thick cream. The pur- 



