ILLINOIS STATE DAIRYMEN'S ASSOCIATION 143 



In a measure what causes these faults in butter? The out- 

 ine given in the program is not an absolute one, one that will 

 lold true in every case. What have we got in scoring butter 

 :hat will hold absolutely true? 



For example, take the burnt flavor. Do we know definitely 

 verything that causes the burnt flavor? That is a question 

 :hat might be asked. We know that if we overheat a starter, 

 Dvercook it some call it, we get a cooked flavor, a 40 or 50 per 

 ent starter a little of the same flavor in the butter. This burnt 

 flavor in butter is not objectionable to some, but it is to me. 

 [ do not like a burnt flavor in butter myself. 



If one judge would score it he would score it his way, and 

 another judge would take the same tub and score off three points 

 Dn flavor. Let us get this down clear in our mind, that the 

 judging of butter is not an easy thing. We can easily see we 

 annot take five tubs of butter and get five different judges to 

 score that butter and get the same scoring on each individual 

 tub. 



Butter is not aything we can hold and look at it and 

 see what we have got. It is an imaginary thing. We get it in our 

 land and it changes its appearance, if warm blooded. It melts 

 in my hand. Take a tub of butter and take out a piece and score 

 that butter on a standard. In order to be able to score butter 

 we must have a standard fixed in mind to get the idea of the 

 [standard that they have in mind. One judge wants a creamy 

 flavored butter that w^e call rich creamy flavor. Some ask, what 

 is rich creamy flavor? I cannot tell you, only it is the kind we 

 Iwant more of the more we eat. 



You take, for example, people who are used to dairy butter, 

 they like a certain flavor. And the sour, curdy flavor I believe 

 it is like the man who preferred Limberger cheese over American 

 cheese — no accounting for tastes. They all like a certain flavor. 

 45 points are allowed for flavor. Butter in order to score must 

 be 93 or better. To one division 87 to 93, the next division 

 87. 



The flavor most objectionable at this season of the year is 

 the wintry flavor. It is the buttermaker making the butter 



