150 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



under natural conditions in the factory. He has not done any- 

 thing to help the flavor. He has used no starter, simply let the 

 thing take its time. In other words he has not hindered it. To get 

 the cream in the vat and take it for granted next morning the 

 cream is ready. This is called natural wintry flavor. In summer 

 you can get a good grade of butter making it that way, but you 

 get better now if you use artificial means. We can improve 

 the flavor of our butter now if we use skim and half cream. Di- 

 lute that cream with good clean starter, even if you use 25 per 

 cent, half as much starter as cream. 



In connection with the wintry flavor, we find in the butter 

 all the things that go with the conditions on the farm, the barn, 

 the cows will be in the flavor, down to the feed the cows have 

 eaten, the insanitary conditions on the farm. 



Objectionable flavors come in handling the milk delivering 

 it to the creamery. They hold the milk too long, and keep it 

 closed up before it is set. So many of the creameries in opera- 

 tion today are taking in milk three times a week, some four and 

 some only once a week. We naturally expect to find flavors that 

 are objectionable and they are bound to appear in the butter, 

 more or less. 



There is a flavor found in milk called the curdy flavor. 

 The common term probably used in connection with that is the 

 sour cream flavor. It is due to handling cream when too thin, 

 the cream being too sour before it goes to the buttermaker, 

 and the starter being overripe. The acid has acted on the casein 

 and produced a curding. The flavor produced by the action of 

 the acid on the casein and we get that curdy flavor in the cream, 

 and it is bound to appear in the butter. We can remove the 

 curdy flavor sometimes by overwashing, but usually we have left 

 a curdy flavor that is apt to stay there and not change. 



There are so many little things to take into consideration 

 in the making of butter, and to avoid those things, we want to 

 do the things that do not produce those things. 



There is a flavor found in butter in summer, and it appears 

 in the cold storage butter, called the fishy flavor. The fishy 

 flavor has produced as much trouble as the fruity flavor in cheese. 



