FARM DAIRYING 



417 



FLAVOR 



Desirable 

 Clean, Creamy — pleasant bouquet, Aroma. 



Undesirable 

 Due to Creamery Conditions 



Dirty (name cause if possible) . 



Churn, Vat, Refrigerator, Separator, etc. 

 Woody, Rancid, 



Poor starter, Too high ripening 



Oily, temperature. 



Dirty 

 Pails, 



Weedy 

 Barny, 

 Cowy, 

 Feedy 



Due to Farm Conditions 



(name cause if possible) . 

 Cans, Barn, Milkhouse, etc. 

 (Name weed if possible). 



Silage, 



(Name feed if possible), 



Hay, 



Grain. 



Due to either Creamery or Farm Con- 

 ditions or Both 



Fiat, 



Cheesy, 



Smothered, 



Bitter, 



Fishy, 



Metallic, 



Turpentiny, 



Dirty Strainer 





BODY 





Desirable 



Waxy, Medium Grain (in length). 





Undesirable 



Weak, 

 Tallowy, 

 Milky Brine, 

 Greasy, 

 Short Grain, 



Too much water, 

 Not enough water, 

 Water not well incor- 

 porated, 



Leaky. 





COLOR 





Desirable 



Uniform, Medium Shade (June or Straw). 





Undesirable 



Mottled, 

 Streaked, 



Wavy, Too light, 

 Too high, Not clear. 





SALT 





Desirable 



Well dissolved, Medium in Amount. 





Undesirable 



Too high, 

 Too light, 



Gritty, 



Not well distributed. 



PACKAGE 



Desirable 

 Neat, Clean, Attractive. 



Undesirable 

 Not suited to market, Not finished, 



Poorly packed, Moldy, 



Cheap, Not full, 



Dirty, Damaged. 



Holding butter for winter use 



It frequently is desirable on the farm to store butter during 

 the summer for use in the winter when the supply is scarce 

 and the price high. In this way it is frequently possible to 

 effect quite a saving and at the same time provide a supply of 

 high-grade butter for the entire winter. Guthrie gives the 

 method for storing butter for home use as follows : 



"The procedure of manufacturing butter and of packing it 

 should be as follows : Make the butter from cream that con- 

 tains a low acidity, or preferably from cream that is perfectly 

 sweet. This cream should be pasteurized at 145° F. for thirty 

 minutes. After pasteurization, it should be cooled to 48° or 50° 

 F. and it should be held at approximately this temperature for 

 at least three hours before churning. Care should be exercised 

 , 2e 



