The north Mississippi herald., 1920-01-16
CAUSES OF DEFECTS )
IN COUNTRY BUTTER
F. III. Herzer, A. & M. Collere
Dairy Expert, Points Oh
Causes For Defects In Dairy
Butter-Tells What To De
To Improve the Producs

/. Tallowly flavor is due to feet
ing a heavy ration of cotton see
meal to the cows, improper ripenin
of cream and use of low temper5
lures.
2. Curdy flavor is caused ;
ripening very thin cream at hie
temperatures, failure to remo'
buttermilk and the presence of Gu
in the finished product.
3. Foody flavor is caused by ho1d
ing the cream or butter in refrgers
tors or cellar containing odorous foo
products. Dairy products readi
take up these flavors or tints viii,
are very Objectionable.
4. Rancid flavor is due to owe
ripened cream, holding cream
milk too long before churning
holding cream or butter at too hip
temperature.
5. Fishy flavors are due to ov,
working the butter or holding t
cream in dirty rusty utensils.
6. Oily or greasy flavors
caused by holding the cream at
high temperatures, churning
working butter at too high temne
lures, and overworking. Poor Coz
or too much color also imparts t
flavor.
7. Weedy flavors are caused
cows feeding on weeds, Rag W
and onions especially in the spri
are frequently the cause of Y
serious trouble, Do not allow
cows to get these Objectionable fe
especially just before milking.
8. Stable flavors is cause
lack of cleanliness in the CT
milk.
10. High acid is due to
ripened cream.
II. Low acid is due to ch
sweet cream, or only slightly
cream. A light flavor also
caused by washing too much
the character of the feed.
lent feed produces a r.
thar aver" 'Tr
working cream too
, temperatures and certain
which gain entrance to the
careless milking habits.
/ 13. Tainted: Under this
will be placed any flavors VIII
not seem to fall under any o
above titles.
TEXTURE IS.
|. Weak body is caused by to
high temperatures in the ripenin
process, churning or washing wat'
used and too much working.
Cream not cool long enough b
, fore churning, The character Of tt
butter fat in the spring will natura
" cause a softer. weaker body
the butter.
too low temperatures and not enoug
working.
3. Too much brine is caused ,.s.4
ly by underwriting or by stoppir
the churning process when u
lgranules are too small
4. Cloudy brine is cause4
ohurning at too high a temperatur
over churning and insufficient wasl
ing.
5. Greasy body is caused by owe
working or by handling cream or J1
high temperatures.
Color is.
/. Notifies are discoloration
butter caused by the uneven dis rib
ton of sat. Notifies can be remove
by working. however, overworklng
to be avoided. To prevent this u;
salt that is loose and flaky an
dissoIves rapidly or moisten the sa
before adding it to the butte
Notifies are caused by coarse, unevs
grained salt, uneven distribution
salt, butter too cold for workn
using toesa Did or too warm wa'
water. too much buttermilk in pa
ter and not sufficient working. n
ties do not appear until five or
hours after the butter has b
made. ~,
2. White specks are due either
curd particles in the cream cau'
Iby over ripening of thin cream
| ack of stirring during the ripenir
process or to dried and hardentt
cream. The practice of scalding tt
cream followed by some also cause
this defect,