152 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



The other flavors we might refer to, are the oily and tal- 

 lowy flavors. These two flavors go closely together and we will 

 consider them under one term. They are produced by various 

 couses. The common cause is overworking the butter. We cai-^ 

 work butter and not get that oily or tallowy flavor. You have 

 found this true in handling very cold butter, especially in the 

 winter months in cold creameries. It is attempting to work 

 the butter under these conditions that causes this flavor. When 

 you eat it it sticks to the roof of your mouth. We immediately 

 say "Tallowy butter." When the conditions are such we want 

 to avoid it. The trouble is in winter time, we do not try to make 

 the conditions just right. We let anything go. We do just what 

 we can do and nothing more. What's the use of working butter 

 in a creamery room where the temperature in that room is 50, 

 when it ought to be higher than that for right results. Work 

 butter at this time of the year at 52 when it ought to be 58 or 60. 

 Be a little more careful of the temperature when we churn. Watch 

 the water and regulate these things. Don't chill it too soft. Get 

 it down hard and try to work butter to print from the churn. You 

 do not get right conditions. It is better to have the butter too soft 

 than too cold to avoid that oily tallowy flavor that comes when the 

 granules are too firm to work uniformly with each other. When 

 too cold they slide by each other and get the oily appearance. 

 Just the opposite from that, the oily, working butter that is too 

 warm too soft, that is in the summer months. 



The briny flavor in butter is produced, nine times out of 

 ten, by over salting. We don't want it too salt. When we get 

 the butter so, we destroy the flavor. If a poor piece of butter 

 we can improve it by salting it to overcome that flavor. Salt 

 the butter to suit the customer. We do not want to salt the 

 butter so heavily that the good qualities of the butter are des- 

 troyed. 



We occasionally find a piece of butter that is overworked. 

 There are several here today that are overworked. The rea- 

 son why I think that the butter is found overworked is because 

 we have so much trouble with the wavy butter. To overcome 

 that waviness in butter we work it some more. It is all rigfht to 



