ILLINOIS STATE DAIRYMEN'S ASSOCIATION 153 



work the butter all it will stand. To go beyond that to improve 

 the color is injurious; it does not help. 



If we have the temperature right all the way through and 

 the conditions are right for the dissolving of the salt, there is 

 very little excuse to overwork the butter to avoid waviness. 

 Sometimes we overwork butter because we have used a grade of 

 salt that will not dissolve. 



In connection Avith the body, w-e get a tallow^y body and also 

 a general oily, appearance in the butter. I had a buttermaker say 

 to me a short time ago, "How does it come that my butter is tal- 

 low^y and it was scored perfect in body, I can't understand why 

 that is?" This is true. There is not a fixed line. The body 

 must come to a certain line, and when over that, we must cut it off. 

 We cannot use terms like that. We must take into consideration 

 the appearance of the butter. This is true, that we can find 

 butter where the body is considered perfect, and yet the butter 

 W'ill be oily in flavor, but the body will not be tallowy. The 

 Tallowy body is not the tallowy flavor. Two separate things 

 and two separate terms. 



Are there any questions? 



DISCUSSION. 



Q: — What do you consider a temperature too low for 

 working ? 



A: — It depends on the condition of the butter. You could 

 handle your butter at a low temperature, or you could handle your 

 butter at a high temperature depending on how the cows have 

 been fed; feeding ensilage and soft feeds, handle the butter at 

 low temperature, if feeding on dry feeds a higher temperature. 

 A good average temperature is 56 to 58 or about that, sometimes 

 as high as 60. 



Q:— Around 58? 



A:— Yes, 57 or 58. 



Q : — In W' orking butter, when do you start the worker ; 

 sometimes before you get through you can't work it. Wash 

 out with cold water? 



A: — Probably too cold water. Probably the water in the 



