Thirty-fourth Annual Convention. ^^ 



hours. It is possible to churn the day the cream is received and 

 by this method you will find there is a great difference in the 

 flavor. This is the only solution of the trouble with the separa- 

 tor cream, which they are having in some localities. I have in 

 the past season seen samples of butter from creameries receiving 

 all separator cream, which was more or less contaminated, old 

 and stale before it reached the creamery, and bv churning this 

 cream up quickly as possible after it was received, they made an 

 improvement of anywhere from two to five points in the grade 

 of their butter. Of course there are scime objections to this. A 

 butter which is churned up so quickly is more delicate in texture. 

 The development of acidity in cream seems to have a tendency 

 to coarsen the texture of butter and this butter from fresh cream 

 is more delicate and requires more delicate work than butter not 

 made from such fresh cream, but by careful attention to the 

 churning and working of the butter, this difficulty can be over- 

 come. 



In regard to the butter which is entered at this contest, 

 I would say that the most common faults seem to be a greasy or 

 overworked body. This gives the butter a greasy flavor, and 

 when a greasy flavor is developed in butter it covers up any good 

 qualities the butter may have. I have watched that point for the 

 past year in my inspection work in the Chicago market, and I 

 find that a piece of butter which is greasy in flavor very seldom 

 has any very high flavor, in fact it is liable to be what we call 

 flat or lacking in flavor and character, that it has no distinctive 

 good flavor, it is simply a flat, tasteless piece of grease. That can 

 be overcome by handling the butter in such a way as to get good 

 texture and being careful to get just the proper amount of salt. 

 Very often a butter has been handled in such a way as to make 

 it greasy or tallowy and it will be low in salt also, and this helps 

 to give that flat, greasy flavor and lack of character. I judge 

 that this defect in the butter in this contest is largely due to the 

 churning temperature. Some of it seems to have been washed at 

 a very low temperature, so it required an excessive amount of 

 washing to incorporate the slat. Some of it was churned at a 

 low temperature and washed with water with too warm a tem- 

 perature, which has a tendency to make the butter flat and also 

 make it greasy. Some of it seems to have been churned and 

 washed at too warm a temperature, thus making a leaky butter. 



